 Basmati rice and peas | |
| Course | Dinner |
|---|---|
| Region or state | Caribbean |
| Serving temperature | Hot |
| Main ingredients | Rice, beans |
Rice and peas or peas and rice are traditional rice dishes within some Caribbean countries. The 'peas' used in this dish by some countries are traditionally pigeon peas otherwise called 'Gungo peas' in the Caribbean.[1] In Caribbean however, either Kidney beans (red peas) or Pigeon peas (Gungo peas) have been traditionally used. Rice and peas recipes throughout the Caribbean varies, with each country having their own way of making it and name of calling it, and are similar only by the two main ingredients which are the legumes (peas/beans) used and rice to form a mixture. The name Rice and Peas originally is used by Jamaicans to identify the dish, other countries have different names for it.
In 1961, Frederic G. Cassidy made note that the dish had been referred to as Jamaica's coat of arms.[2]
Caribbean
Rice and peas is the mainstay of the cuisines of Anguilla, Bahamas, Trinidad, Barbados, Haiti and many other Caribbean islands. In most of Caribbean, the dish is called Rice and peas, while in the Bahamas, it is known as peas n' rice, from which the Bahamian folk song "Mamma don't want no Peas n' Rice and Coconut Oil" is named. The main components of the dish constitute of rice and legume, such as kidney beans, pigeon peas (known as gungo peas), etc.
See also
References
- ↑
- ↑ Higman, B. W. (2013). "4. Jamaica Coat of Arms". In Richard Wilk (ed.). Rice and Beans: A Unique Dish in a Hundred Places. Livia Barbosa. London, New York: Berg. ISBN 978-1-84788-905-8.
