A subtle, slightly sweet coconut aroma—along with Scotch bonnet, thyme, scallion, ginger, and garlic—encompasses every bite of this classic Jamaican dish.
A combination of allspice, scallions, thyme, ginger, and Scotch bonnet pepper infuses the rice with a subtle depth.
Rice and peas to Jamaicans, peas and rice on other islands—no matter the name, dishes composed of rice and peas or beans play a significant role as a mainstay of the diets on most islands of the Caribbean. Rice and peas is believed to have come to Jamaica during the Trans-Atlantic slave trade from West Africa, where rice was a staple of the local diet.
Jamaican rice and peas is notable from other rice and bean dishes for two distinct traits: color and flavor. Our rice and peas is made with what we in Jamaica call red peas, otherwise known as kidney beans, which, when soaked and boiled in coconut milk, color the rice and the pot’s contents with a light reddish brown hue.
The flavor of Jamaican rice and peas is the other unforgettable trait. A subtle, slightly sweet coconut aroma encompasses every bite; this, combined with Jamaica’s essential quintet of seasonings—Scotch bonnet, thyme, scallion, ginger, and garlic—adds up to a memorable addition to any meal.After the peas soak overnight, they are boiled until tender in a pot of water and coconut milk seasoned with salt, garlic, and a piece of mashed ginger .
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