Рет қаралды 201
Rice N Peas is a popular one pot side in Jamaica, cooked in seasoned coconut milk pack full of Caribbean flavours. Traditional herbs like scotch bonnet peppers, thyme, scallion (spring onion), garlic and pimento seeds are a must in this delicious side otherwise it is not rice and peas. I would like to invite you to give this a try if you have never had it before.
Preparation time: 10 mins + overnight soaking for the peas (if using tinned peas no need for soaking)
Cooking Time: 2 hrs 35 mins approx (use a pressure cooker or tinned peas to speed up the process)
Total Time: 2 hrs 35mins
Ingredients
Gungo peas
Coconut milk (freshly grated coconut milk could be used)
Rice (I used Basmati) Butter Onion (I used half)
Spring onion (I used 3) Garlic (I used three)
Thyme
Bay leaf
Ginger
Very small piece of cinnamon stick
Pimento
Scotch bonnet pepper
Salt (season to taste)
Black pepper (to taste)
Seasoning salt (pinch)
Mixed bell peppers (I used a quarter of each)
All purpose seasoning (I used 1 tsp.)
Jerk seasoning (I used 1 tsp. (Optional)
Garlic and onion granules (I used 1/2 tsp. each)
Maggi chicken stock cube
Music used: Espeluznante - Luna Cantina Fin de la Noche - Luna Cantina Trabaja Duro Juega Duro - Luna Cantina
Disclaimer: I am not a trained or qualified chef. I enjoy cooking for my family and friends and would advise to follow safe food guidelines when cooking your food.
Note: The Gungo peas were quite hard so I used approximately 2.6L of water and 1 tin of coconut milk and the rice was very fluffy and nice. Of course you won’t need as much water if you pressure cook the peas or used tinned ones.
The above methods will half the time infinitely more by at least half.
The amount of rice and peas I used will feed at least five people so adjust accordingly to your family’s needs.
I will be serving this up with steamed fish, vegetables, fried plantain and coleslaw.
What are you serving yours with?
Bon appetite X