It’s Caribbean Heritage Month!
Last year when I attended my cousin’s wedding in Poughkeepsie, I realized that my generation of kids have been spoiled tremendously by our big family and army of talented cooks that came before us.
My cousins and I (all 5200 of us) got together and realized that we will NEED to continue this amazing authentic Jamaican cooking for our own children, or the culture will die with us.
Being the first generation to be American born, we are so used to being spoiled by our parents and aunts and uncles that were taught to cook by their parents in the islands. It is so interesting having to marry the two cultures together, but cooking authentic recipes is a fantastic way to keep the culture alive in our own families going forward.
Cooking Authentic Caribbean Cuisine
For a while now I’ve been trying different recipes from all over the internet. I’ve even tried Youtube! I love Pinterest but there are SO MANY “authentic” Jamaican recipes out there that its hard to decipher which ones are awesome and which ones…are not so good.
Authentic Jamaican Rice and Peas Recipe
Don’t worry though, I’ve done all the leg work and have finally perfected one of the foundational pieces of any Jamaican dish. If you ask me, Authentic Jamaican Rice and Peas goes with pretty much any dish–curry goat, curry chicken, stew chicken, oxtail–you name it!
It’s even good on it’s own. With so many different ways to cook rice and peas, I am happy that I finally hit the jackpot with the right ingredients and the right type of rice.
(Updated September 2019)
This amazing and authentic Jamaican Rice and Peas recipe uses allspice, coconut milk, thyme and more fresh ingredients for a wonderful experience that will make you feel like you are in Jamaica.
- 1/2 cup red kidney beans (dry)
- 1 1/2 cups coconut milk
- 1 scotch bonnet pepper
- 1 onion
- 3 cloves garlic
- 1 teaspoon salt
- 3 sprigs thyme
- 2 cups Jasmine rice
- 1/4 teaspoon ground allspice
- 3 scallions
- 2 cups water
- Soak the peas in a bowl with the water for 24 hours, if you don't have that kind of time soak for at least 2 hours.
- Chop the Scallion, Garlic, & Onion.
- Once the peas are properly soaked (they will likely plump and absorb a lot of the water) place the peas and the water in a saucepan.
- Fill the pot with additional water if needed--the water should be about 2 inches over the peas. Bring to a boil.
- Add the onions, garlic, scallions, & thyme. Add the salt & allspice. Add a full scotch bonnet pepper (do NOT slice, put it in WHOLE).
- Cook for 20 minutes. (Peas may cook quicker depending on how long you soaked them)
- Continually add water as needed to make sure that the peas don't burn. Watch closely! You know that the peas are cooked when you can break the peas in half easily with a fork.
- Remove and discard the scotch bonnet pepper. Add the coconut milk and the rice. Stir throughly.
- Important: There should only be about a half an inch of liquid above the peas and rice. Turn stove down to medium/low and stir (I use a wooden spoon to make sure no rice sticks to the bottom) every 5-7 minutes until cooked.
- In about 25-30 minutes you will have fluffy and yummy rice and peas!
A lot of folks ask if they can do this recipe with canned beans, I wouldn't recommend this as it increases the water content substantially.
Stay tuned, I’ve got some more authentic Jamaican recipes that I’m going to be sharing with you guys over the next few weeks!Authentic & Delicious #Jamaican Rice and Peas Recipe! #jamaicancooking #islandeats