Recipes
Rice and Peas
Ingredients
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800g – brown long grain rice
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600g – tinned kidney beans, drained and rinsed
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2 – cloves garlic
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1 – onion, diced
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2 – bunch spring onions, sliced
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800g – coconut milk
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½ tsp – ground allspice
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4 sprigs – thyme
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2 – scotch bonnet chilli
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1 tbsp – coconut oil
Rice and peas was adopted from the Akan tribe hailing from Ghana and Ivory Coast in West Africa. Today it’s a favourite dish throughout the Caribbean and is often served with Sunday lunch, although it’s so delicious and goes with everything you’ll often it on the weekday menu too.
Method
- Wash the rice until the water runs clear
- Gently sauté the garlic and onion in the coconut oil until softened
- Stir in the rice with the beans, allspice, thyme, coconut milk and scotch bonnet
- Top with a little water; the total amount of liquid should cover the rice 3cm above its level
- Bring to the boil then cover with a lid, turn the heat on low and cook for 30 minutes.
- Alternatively you could cover with foil and braise the rice in the oven for about 45 minutes at 180c
- When the rice is soft and the liquid absorbed, it is done.
- Serve with the sliced spring onions on top
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