Jamaican rice and peas is a classic dish that is enjoyed not only in Jamaica but all over the Caribbean. Despite its name, the dish is actually made with kidney beans and not peas, and it’s a staple in Jamaican cuisine.

The flavorful rice dish is a perfect accompaniment to many Caribbean dishes, and it’s often served with jerk chicken or curry goat. The rich flavors of coconut milk and thyme are combined with the creaminess of the beans and the nuttiness of the rice to create a dish that is both filling and delicious.

Here is a recipe for Jamaican rice and peas:

Ingredients:

1 cup dried kidney beans
4 cups water
2 cloves garlic, minced
1 medium onion, diced
1/2 cup coconut milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 cup long grain rice

Instructions:

Rinse the kidney beans and place them in a large pot with 4 cups of water. Bring to a boil and then reduce the heat to a simmer. Cook for 1 hour, or until the beans are tender.

In a separate pot, heat a tablespoon of oil over medium heat. Add the garlic and onion and cook until the onion is translucent.

Add the coconut milk, water, salt, pepper, and thyme to the pot and bring to a boil.

Stir in the rice and reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender.

Stir in the cooked kidney beans and cook for an additional 5 minutes.

Serve the rice and peas hot.

Whether you’re looking to recreate the flavors of the Caribbean at home or simply want to try a new and tasty dish, Jamaican rice and peas is definitely worth a try. Enjoy!

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Curried Pork with Coconut Milk Ingredients

• 3 lbs pork stew
• 1 onion
• 2 ozs. curry powder
• 1 tbsp massala
• 1/2 tsp cumin (ground)
• 3 cloves garlic, crushed
• 1 tbsp salt
• 1 tbsp vinegar
• 1 coconut, grated
• 1/4 cup oil

How To Make Curried Pork with Coconut Milk:

1. Season pork in a bowl using 2 cloves garlic crushed., salt and vinegar. Allow to stand for about 2 hours. In the meantime, grate coconut and pour 1 cup boiling water over it in a bowl.
2. Allow to stand for 3 minutes and using clean towel squeeze coconut to extract milk. Discard coconut and save milk. Then in a skillet, heat oil and add garlic , allowing to get dark brown.
3. Add curry massala, cumin and chopped onion. Saute for 3 minutes and then add pork. Saute pork for another 5 minutes, stirring very often, then add coconut milk and enough water to cover pork. Bring to boil, then lower heat, cover pot and cook over medium heat until pork is tender. Then serve hot with steamed rice.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Plantain Vegetable Casserole Recipe Ingredients:

• 2 dry coconuts (Use evaporated milk as a substitute)
• 4 firm ripe plantains
• 1 packet sliced tofu
• 4 large carrots
• 1/2 lb. salad beans
• 6 bunches spinach – $2.00 worth
• 2 large eggplants (aubergene)
• 1 tbsp. margarine
• 1 tbsp. cornstarch

Plantain Vegetable Casserole Recipe Seasoning Instructions:

• 2 sweet peppers or 4 seasoning peppers
• 4 sprigs of parsley
• 2 sprigs chive
• 2 clove garlic
• 2 small onions

Plantain Vegetable Casserole Instructions:

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch. Peel and slice the plantains. In a large pot of boiling water cook the ripe plantains. Peel and slice the carrots and set aside. Wash the spinach, then steam. Slice the salad beans and eggplants. In separate containers steam the salad beans and the eggplant. Crush the eggplant into a pulp. Chop and sauté together the seasoning in one tablespoon of margarine.

Mix together the saut̩ed seasonings, crushed eggplant, coconut milk. In a large greased casserole Рput one layer of sliced plantains, one layer of tofu, one layer of cooked vegetables, then cover these with some of mixture of eggplant and coconut milk. Repeat this process ending with a layer of plantains and cover with a layer of grated cheese Bake in a moderate oven for approximately twenty (20) minutes or until golden brown.

Recipe courtesy of Pearl Pinard

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