Jamaican Recipes - Rice and peas

Jamaican food recipes added to the Jamaican rice and peas. The world can be known for Jerk chicken, rice and peas, but our old friend comfortable that we can not do without.

We eat them so often that it has become known as our "weapons". Make a dinner Jamaica on Sunday, and the words "rice and peas" will almost certainly be the answer. Some of us eat every day and with any type of meat. Or with the sauce. Or all by yourself.

OtherCountries of the world changes, but none exactly like ours, made with coconut milk and the perfect blend of delicious spices.

Before canned peas and coconut milk powder and canned came on the market, was the preparation of rice and peas, a long process. A dry coconut should be divided, the share allotted and grated coconut pulp, then pressed through a screen and the milk. Some people prefer to do it yet, but besides being very timeGrate the coconut is not easy on the fingers. So, those of us who treasure our hands are grateful that we have easier alternative to the grid!

Ready to cook?

Jamaican rice and peas

2 cups parboiled Rice1 / 2 cup peas, red, dried or 50g water1 canned4 cups coconut milk powder bag or 1 / 2 of a 400ml can coconut milk1 TL salt1 small onion, chopped1 Escallion stem (crushed) 1 sprig thyme1 / 4 teaspoon allspice (pimento) pinch of black pepper, green pepper1 all Scotch Bonnet(Or other hot pepper)

If using dried peas, soaked for a few hours (or overnight) to soak in water. Cook the peas to cook in cold water. Drain the peas and the extent of stock. Add enough water to make coconut milk / coconut milk powder to 4 cups of liquid and add the peas.

If using canned peas, no need to cook first. Just add the four cups of liquid as described above.

To the mixture of peas, water and coconut milk, add all ingredients and spices.Simmer 10 to 15 minutes.

Add rice to this mixture and mix well. Increase the heat to boil the liquid. Then reduce heat and cover. Simmer until rice grains are soft. Apart from the first move, do not try to stir the mixture again with cooking, as this could sticky.

A tasty alternative to red Gung peas (pigeon) peas. This version is especially popular during the Christmas season when it is gung a. If using canned peas or green Gung. There is no need toSoak green Gung. Only cook until soft, then the recipe as described.

Rice and peas is a nutritious, filling and tasty accompaniment to many meat dishes.

It also makes a good food for vegetarians, as well as many pea protein.