Friday, 14 November 2008

How to Prepare Jamaican Rice and Peas


½ cup dried red kidney beans or gungo peas

1- 1 1/2 cups water

1 lb. rice white or brown

1 cup coconut milk

2 stalks scallion

1 sprig thyme

1 whole pepper

1 in. ginger, crushed

2 cloves garlic, crushed

6 whole pimento

1 tsp butter

1 tsp salt

2 tsp brown sugar


Green gungo will not require any soaking at all, just remove bad grains and foreign particles wash and pressure cook.

If dried peas are used, remove bad grains or foreign objects, wash well then soak in 1 cup water with garlic cloves overnight in refrigerator.

Pour contents in pressure cooker, cover with a regular pot cover and bring to a boil on high heat. Add water until peas have sunk to the bottom of pot, about 1 cup.

Allow contents to cook under pressure for at least 30 minutes. Do not add any more water as coconut milk will be added.

While peas are being cooked, prepare coconut milk. If using prepackaged coconut powder, pour contents in a bowl, gradually add boiling water and stir until smooth. Otherwise pour contents of canned coconut milk in a bowl and set aside or prepare milk from dried coconut. (See instructions below).

Add coconut milk to cooked peas and stir, cover with a regular pot cover and let come to a boil. Add scallion, thyme, ginger, whole pepper, pimento, salt and sugar to taste. Taste and add more salt if needed.

Pick and wash rice twice or until water is not too milky then add to peas. Add butter and stir well with a fork to combine rice and peas, cover and let come to a boil then reduce heat.

When cooked, rice should be tender and all liquid absorbed. If grains are not quite cooked, separate a brown paper bag wet and place on top of rice, cover and let steam.

Rice and peas can be served with curry chicken, curried mutton, fried chicken, ox tail and beans or any meat of choice.

How to extract milk from dry coconut

Crack dry shell and remove flesh from shell. Wash, grate or cut into small pieces. Add to food processor or blender with 1 cup water and blend until pureed. Strain liquid through a strainer or use cheese cloth. Repeat using the pureed coconut again. For a rich flavor add less water.

NB. Coconut trash can be saved to add to cookie, sweet potato pudding or oatmeal bars.

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