Rice and Peas
Rice and Peas is a perfect side dish to the Jamaican me Hungry Chicken. Click below to view!
fluffy creamy rice with coconut, spring onions and hint of spice. Mixed with red kidney beans to give extra texture and creaminess! Classic home cooking in Jamaica.
Did i mention this is 21p per serving! Perfect for those cooking on a budget!
Best served with friends, while a BBQ is burning close by.
Origins of rice and peas
This dish originates from Ghana and the Ivory Coast, its roots stemming from the slave trade. Even back then people associated food with fond memories, familiarity is a comfort.
Slaves would cook food they could link back to their homeland, it really does show how food feeds the soul.
I come from Liverpool, our regional dish is ‘Scouse’ it’s a dish we adapted from Scandinavia, ‘Lapskaus’. It’s a hearty meat stew, with potatoes, carrots, leeks and onions. Mostly eaten on miserable rainy days (which in the UK there are plenty). Served with a crusty buttered bread for dipping and topped with pickled red cabbage or beetroot. It is ingrained so deep in to the City’s heritage, we are called Scousers.
Every family recipe is slightly different, tweaked as it is passed down through the family. It’s a dish you have to warm your heart. It’s simple food that makes you feel warm and full on a cold day.
Rice and Peas is traditionally cooked on a Sunday, reasoning being, Sunday was considered a day of rest for the Slaves. Even though the roots of Rice and Peas is dark, the tradition is still much loved even today.
I was fortunate enough to spend some time in a small village in Jamaica (unexpectedly). I can’t say the church service I attended spoke to me (am agnostic). However, It was lovely to see the energy and excitement put into the service!
If you ever find yourself in Jamaica across the road from every church is a bar, try a Red Stripe Lemon. It is AMAZING! Ice cold on a hot tropical day…
Getting the most out of your cooking
When I make big batches of food like this, I weigh the portions and vacuum pack servings, It’s so easy to do and really can be a time saver.
I have them in the freezer for the days that I am pushed for time, or when the kids drop the “I fancy *insert the most awkward meal ever* for tea” bomb. This normally happens on the most inconvenient time imaginable, normally when I have zero of the ingredients in, it’s a true skill.
My husband prepares all of his lunches for work in advance, so being able to mix his diet up by pulling something new out of the freezer keeps his food from becoming monotonous helping him to stay on track
I’d love to hear your family recipes and how they started. Drop a comment, email or DM me on my social media and let me know!
Catch you later
Rice and Peas
- Large pot
- 200 g rice Any rice will work well for this depending on what you prefer
- 1 bunch spring onions chop half finely, keep other half to one side for garnish
- 1 400ml can coconut milk
- 2 large sprigs Thyme 3 tbls dried
- 1 small white onion finely diced
- 1.5 tsp all spice
- half scotch bonnet diced as small as you can (optional)
- 1 400g can Red Kidney beans feel free to add another can if you prefer more
- 350 ml water
- 2 cloves garlic crushed
- give the rice a quick rinse under the tap until water runs clear, set to one side
- Put a large pan with a touch of water
- add garlic, spring onions, chilli, thyme, all spice and white onion into the pan
- cook on medium heat for 2 minutes
- add in rice, coconut milk, water
- bring to boil
- place lid on top of pan and simmer for 25 minutes (depending on rice you have chosen to use this cooking time can vary)
- * be sure to keep checking the pan to make sure it does not boil dry, add extra water as needed until rice is tender
- drain and rinse red kidney beans
- once rice is tender, switch off heat add beans, stir through and leave for 5 minutes
- roughly chop remainder of spring onions and scatter on top.