Cooking Rice and Peas Jamaican Style
Many people identify Jamaica with beautiful white sand beaches with clear blue waters. Jamaica offers more than unspoiled nature, given its motto – Out of many one people, one will find a mixture of ethnicities and more which have impacted on some of the traditional dishes we now prepare today. One such traditional dish is rice and peas, which has become famous as one of our Sunday Jamaican dishes. Rice and peas is prepared using a combination of rice and peas. This dish provides a good source of complex carbohydrates and a healthy balance of proteins; the addition of herbs such as pimento seeds, fresh thyme and scallion gives this dish a wonderful aroma and an unusual “kick” to the olfactory glands. This dish is usually served with meat, poultry or fish, as the rice and peas counteracts the spiciness of the main meat dish. Preparing this dish is not as complicated as one may think, and if one takes a chance to try it, then one might just find themselves loving it. The four major steps that are involved in the making of this dish are the gathering of the ingredients, the preparation of the peas, the extraction of the coconut milk and the cooking process.
First, you will need to gather all the needed ingredients to make the rice and peas. The appetizing set of ingredients vital for this dish are: red kidney beans, rice, garlic, green scotched bonnet pepper, escallion, thyme, salt to taste and coconut milk or a coconut. Please remember that the coconut milk and the herbs used are very essential for the taste of this dish and it will make the difference from the other types of rice dishes that you might have had before. Several pieces of equipment are also necessary: medium-sized bowl, measuring cup, fork and spoon and a pot.
Having obtained all of the specified ingredients and equipment, the next step is the preparation of the peas or beans and the dry coconut. Many types of beans can be used such as...
Please join StudyMode to read the full document