Jamaican Rice & Peas with Fresh Coconut

Name: Jamaican Rice & Peas with Fresh Coconut
Yield: Serves 6
Ingredients: Sea salt and freshly ground black pepper; 1½ cups [200 g] dried black-eyed peas, pinto, or black turtle beans; Sea salt and freshly ground black pepper; 1 Tbsp coconut oil; Scant 3 cups [500 g] basmati rice; 2 small slices of fresh ginger; ½ fresh coconut, peeled and sliced; 1 Scotch bonnet chile; 1 Tbsp soy sauce; 2 to 3 fresh sprigs or 1 Tbsp dried thyme; Scant 2 to 3 oz [50 to 75 g] creamed coconut; ½ red bell pepper, seeded and sliced; 2 scallions, finely sliced; 4 to 6 allspice berries; 2 garlic cloves, peeled—1 whole and 1 sliced; ¼ onion, peeled; 1½ cups [200 g] dried black-eyed peas, pinto, or black turtle beans; 1½ cups [200 g] dried black-eyed peas, pinto, or black turtle beans

Preparation info

Serves
6

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

My neighbour Karen, also a single mom, who comes from a Jamaican background, has started a sideline in selling proper Jamaican food to other moms outside the school gate. She’s named herself Msricenpeas. Parents are flocking to buy tubs of her rice and peas, callaloo, and jerk chicken. I can’t blame them-it’s delicious, healthy, and while seemingly simple, it’s time-consuming to make properly.

Rice and peas is the mainstay food of Jamaican cuisine. “Peas” are beans,

Ingredients

Main course
Vegan
Lent

Ingredients

Method