Rice and peas
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|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 Anglo-Caribbean. In the Dominican Republic a traditional dish is known as Moros de guandules con coco (Moorish pigeon peas with coconut). The "peas" are not garden peas but dried legumes more commonly known as beans in most of the English-speaking world.
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.
The Jamaican version of this dish derived from the Akan cuisine Waakye and is made in a similar way except without Millet leaves, baking soda and stews. There is no pepper nor thyme (as Thyme was introduced by the British in Jamaica) in Waakye, but can be added to your liking with either dish. Pepper is preferred in the Jamaican version.