Jamaican Recipes

Rice and peas (or beans) is a very popular dish throughout the Caribbean, and perhaps because eating rice with hot foods helps to tame the fire. (Not this rice!) The peas used in this recipe are called pigeon or gungo peas. They are about the size of garden peas and are usually found dried. However, cooked, canned pigeon peas are also available. If they are not available in your area, black-eyed peas or kidney beans can be substituted. (Not the same, however)

Jamaican Jerk Seasoning Combine the following: 1 tablespoon onion flakes 1 tablespoon onion powder 2 teaspoons ground thyme 2 teaspoons salt 1 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 2 teaspoons sugar 1 teaspoons coarsely ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried chives Store up to 1 month in a tightly closed glass jar. Makes 5 tablespoons.

Traditionally, this is served with Rice and Peas (kidney Beans) made with coconut milk.