Gastronomy

JAMAICAN FOOD

Cuisine of Jamaica contains cooking techniques, flavors, spices and influences from each of the many waves of immigration to the island. Today, dishes which grace nearly every Jamaican menu include curry goat, fried dumplings, ackee and salt fish (cod) (the national dish of Jamaica), fried plantain, "jerk", steamed cabbage and "rice and peas" (pigeon peas or kidney beans).

RICE AND PEAS

Sunday Rice and Peas is a must but when you are on the go it can be a challenge. Our quick rice and peas is for the person on the go that wants to have Jamaica’s “Coat and Arms’, but quickly with a Rice Cooker and pre-cooked pigeon or red peas.

INGREDIENTS :

• 2 Cups Uncle Bens Rice
• 3 Sprigs thyme
• 2 Clove Garlic
• 2 Stalks scallion
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 can green pigeon or red peas with coconut milk (Ocho Rio brand)
• 3 1/2 cup water (Or use the required amount for the rice cooker)
• 1 Scotch bonnet pepper

METHOD:

1. Pour the rice in the Rice Cooker.
2. Combine the water with the green pigeon peas with coconut milk into a pot.
3. Be sure the rice is completely covered with water
4. Add the salt, pepper, thyme, Garlic and scallion
5. Place Scotch bonnet in the pot
6. Turn on the rice cook
7. Serve once the rice cooker has completed cooking. Do not keep the rice cooker on warm as it will burn the bottom of the rice.