Tired of your family complaining about your dry, overcooked, or tasteless rice and peas?
We got Enid Donaldson-Mignotte, author of the popular Real Taste of Jamaica cookbook to spill the beans on how to make rice and peas that will silence even your most vocal critic.
Then, to make it even sweeter, U.K. celebrity chef Ainsley Harriott - of Jamaican heritage - dishes out some advice and his mom’s recipe for great rice and peas.
-Excerpt from www.jamaicaneats.com
Sunday dinner just isn’t Sunday dinner in Jamaica with out rice and peas. Lorna McPherson remembers the Sunday afternoon she made a “fabulous pasta dish, thinking it would be a welcome change from the usual rice and peas. “After laying it all out my husband and kids were still waiting for the rice and peas.
They were not pleased. I tell you, I’ll never try that again,” says the Grade 9 teacher from Kingston. Mary Roberts, a Manchester, England, secretary says she’s tired of her husband going to his mother’s house for Sunday dinner. Roberts says she has tried her hand at making the dish, “but it just never seems right”.
While rice and peas seems simple enough to make, there are tricks to making it just right, says cookbook author Enid Donaldson-Mignotte who calls the dish Jamaica’s ‘Coat of Arms’ in cooking.Try her traditional rice and peas dish.
How To Do It Your Self
Dried red peas (kidney beans),4-5 ozs, 2 stalks escallion
Thyme, 2 teaspoons salt
1 tablespoon sugar
Milk from one dry coconut 1(see below)
1 pound rice
1: Wash peas well before soaking (for two
hours) and boil in the same water until
cooked enough.(Do not use too much
water if will also be added.) Soaking is not
required if beans are freshly picked.
2: When peas are nearly cooked,add milk
from dry coconut,bringing liquid to about
two or two and a half times the amount of
rice to be used.See that pea grains are not
3: When peas are cooked,add seasoning.