Recipe for Rice and Peas

This a traditional Jamaican dish and can be eaten with fish or meat

Serves 6

Ingredients

• 225g (8oz) Gungo peas or red kidney beans, soaked overnight

• 1 teaspoon thyme, chopped

• 25g (1oz) butter

• 40g (2oz) coconut cream

• Salt and pepper to taste

• 1 chilli, de-seeded and chopped

• 2 teaspoon shallot or spring onion, chopped finely

• 1.1 litre – 1.41 litre (2-2.5 pints) water

• 450g (1lb) long-grain rice

How to make it

1. Put gungo peas or red kidney beans into a pan.

2. Add the thyme, butter and coconut cream.

3. Use salt and pepper and season to taste.

4. Cover with water, bring to the boil and cook for 1 hour, until soft to touch.

5. Wash the rice by putting in a colander and running water over it.

6. Add the rice and more water if needed and cook for a further 25-30 minutes over a very low heat.