This is a really lovely side dish and is one of the most famous dishes that Jamaica is known for. This is traditionally eaten at weekends as a special meal …. Well actually part of a meal to be exact.
What I love about this is that it is naturally vegan and tastes sooo good. Try not to use the tinned kidney beans as it just won’t taste as good
I have been eating this since I was a child and it’s one of the first things I learnt to cook. If you can use fresh coconut milk it will give it a really wonderful taste.
2 lbs or 900 g rice
½ pint red peas or kidney beans(soaked over night or cook in a pressure cooker)
1 large coconut or tin coconut cream
1 clove garlic
4 scallions or green onions
2 sprigs thyme
½ tbsp black pepper
4 pints or 2.3 ltr hot water
Salt to taste
1 whole green bell pepper
• Cook peas over high heat until they are soft and tender.
• Grate coconut and use the hot water to extract milk through sieve. Add coconut milk or cream to almost cooked peas.
• Cook for 10 minutes then add rice, bell pepper, thyme, scallion, black pepper salt and garlic.
• Allow to cook for twenty minutes or until rice is tender.