Rice and peas
Rice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.
What makes it rice and peas
- Kidney beans cooked first, their liquid used for the rice.
- Coconut milk.
- Thyme, spring onion, allspice and a whole, unbroken scotch bonnet.
Where it comes from
The 'peas' are kidney beans — red peas in Jamaica — or gungo peas, pigeon peas, at Christmas. Cooking rice with pulses runs through West African and Caribbean cooking; in Jamaica it's the Sunday dinner side, beside chicken, curry goat or oxtail.
How it varies
- Gungo rice and peas
- With pigeon peas — the Christmas version.
Be the first here
Start your own rice and peasNo one here has made rice and peas yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.No one here has made it yetJamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.No one here has made it yet
NigerianJollof riceRice cooked in a fried-down base of tomato, pepper and scotch bonnet, until each grain is red and separate.1 version here
NigerianJollof riceRice cooked in a fried-down base of tomato, pepper and scotch bonnet, until each grain is red and separate.1 version here