Rice and Peas

Name: Rice and Peas
Yield: Serves 6
Cuisine: Americas
Ingredients: 850 ml (1½ pint) warm water; black beans, drained; 7 allspice berries; 1 hot red chilli (ideally Scotch bonnet), whole and undamaged; 30 g (1 oz) butter; ½ onion, roughly chopped 400 g can; 450 g (1 lb) basmati rice; 1 spring onion, bruised with a rolling pin; salt and pepper; 2 sprigs of thyme; 1 fresh coconut; 1 garlic clove, peeled

(Black Bean Style)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is the first dish people mention when they think of Jamaican food. It’s a classic. It is important to get a well-flavoured base to cook the rice in. This is called the ‘soup’, as you should almost be able to drink it on its own. Be careful to use a Scotch bonnet chilli that is completely undamaged. One tiny hole and the seeds will spill out and make your Rice and Peas blisteringly hot, so watch it!

Ingredients

Method

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