Sunday dinner

Sunday dinner is a big thing in Jamaica. It stems from history where Sunday was the one day the  master gave their slaves some rest. Generally it would be a small breakfast because everyone knew the meal was large.

I am having my Sunday dinner today because I have to work. The rice and peas is a staple in many homes.

Christmas Time- Family Time

Christmas is family time, but as in so many holidays food is at its core. Fruit cake and sorrel are a favourite for Jamaicans. Other simply delish items for the end of year feast are: ham, bake/roast/jerk chicken, stew/smoke pork, curry goat, potato salad and rice with gungo peas.

Gungo Peas and rice is a very easy to make side dish for many wonderful Jamaican entrees. Gungo beans (also known as "pigeon peas", "cow peas", and "Congo peas"). Gungo peas are a main staple crop in India, parts of Africa, and parts of Latin America. This hearty legume, in combination with cereals, such as barley or oats, can make up a nutritious base for a human diet. In jamaica however we use it in our popular "rice and peas" dish.

• 1 can of gungo peas (pigeon peas), substitute red beans in off-season
• 1 cup of coconut milk
• 2 cups of long grain rice
• 3 green onions, chopped with some of the green tops reserved for garnish
• 1 clove of garlic, crushed
• 3 sprigs of fresh thyme
• 1 Scotch bonnet pepper pricked with a fork (or substitute habenero)
• water
• Small cube of salt pork (optional)

1. Put the peas to boil. when the peas become tender, then stir in the coconut milk and the remaining ingredients. If you want to add salt pork you may do so.
2. Then add the water until it is a half an inch over the top of the rice. Cook over medium heat stirring once or twice until rice is well cooked.
3. Serve with chopped green onion tops and sliced lime for garnish

Rice and Peas

SIMPLE RICE AND PEAS RECIPE

INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.