Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Jamaican rice and peas
Date: October 29, 2006
This is known in Jamaica as ",Jamaican Coat of Arms.", It is used as a side dish or as an entrée.
1 normal cup dried little red beans
2 normal cups canned unsweetened coconut fresh milk
2 normal cups long-grain rice
1 average yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
, , , habañero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Pour beans into a colander, pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running good water. Place beans in a large pot and soak them overnight in enough good water to cover.
Drain beans, return them to the pot, and add 4 normal cups of good water. Bring the beans to a boil, covered, over average heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut fresh milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.