Rice and peas

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Rice and peas
Basmati Johns (peas and basmati rice).jpg
Main ingredients Rice, beans
Cookbook: Rice and peas  Media: Rice and peas

Rice and peas or peas and rice is a traditional food in the African continent. It is a traditional dish from Ghana and it is known as Moros de guandules con coco (Moorish pigeon peas with coconut). The 'peas' are not garden peas, but beans, as beans are referred to as 'peas' in the Caribbean.

Anglo-Caribbean[edit]

Rice and peas is the mainstay of the cuisines of Jamaica, Trinidad and Tobago, Barbados and many other English-speaking Caribbean islands. Rice and peas is traditionally, but not exclusively, eaten with the Sunday meal. The dish is made with rice and any available legume, such as kidney beans, pigeon peas (known as gungo peas), or cowpeas, the combination of grain and a legume forming a complete protein; compare rice and beans. Gungo peas are particularly associated with Christmas. The peas are boiled with pimento seeds (allspice) and garlic until tender. Salt, pepper, scotch bonnet, thyme, onion (usually spring onion), grated ginger and coconut milk are then added along with the rice and left to simmer until cooked. Variations of the recipe include the use of salt pork or beef instead of salt. This flavors the dish well and reduces the need for additional protein. Rice and peas, the classic Sunday lunch dish, is usually served with a stewed meat, such as chicken, beef, lamb or pork, or fish or seafood such as shrimp, crab or king fish.

United States[edit]

Hoppin' John - black-eyed peas and rice, a food of the Southern US

Hoppin' John is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon.

See also[edit]

References[edit]