JAMAICA RICE AND PEAS
   
Various versions of rice and peas exist in the Caribbean, but none has become such a major part of the national cuisine as the Jamaican one. 
It is usually an important part of Sunday lunch and festive meals. 
   
1 cup (8 oz, 250 g) red kidney beans 
1 mature coconut, grated, or 1/2 packet coconut cream 
6 cups (2½ pints, 1.5 litres) water 1/21b (250g) salt beef or pig’s tail optional) 
1 sprig thyme 3 slices hot pepper 
1 clove garlic, crushed 1 stalk scallion, crushed 
2¼cups (1 lb, 500g) rice Black pepper, Salt 
If you are doubtful about the age of your beans, soak them overnight. 

To make coconut milk, add the water to the grated coconut, mix well; squeeze the coconut with your hands 
to extract as much milk as possible, and press through a sieve. 
Alternatively, add the packet of coconut cream to the water. 
Clean the beans of any grit and wash them. 
Put them in a medium-sized pan, which has a tight fitting lid. 
Add the coconut and the salt beef or pig’s tail. 
Bring to the boil, then lower the heat and cook until the beans are tender 
the time will vary according to their age, but they should be cooked in 1 to 2 hours if they are dried, less if they are fresh. 
Add the thyme, hot pepper,garlic, scallion and black pepper, and salt only if this is needed. 
(The mixture should be quite salty at this stage.) Simmer for a few minutes, and then add the rice,
which should be washed just before it is added. 
The liquid now should be about 1 inch (2.5 cm) above the rice, so add water if necessary.

Cover the pot, bring to the boil once again, and immediately turn the heat to low. 
The rice will be ready as soon as the liquid disappears and each grain of rice is Separate 
Just before serving stir to ensure even distribution of the beans. Enough for 6.

Rice and peas made with green gungo peas is prepared in the same way, 
and heralds the Christmas and New Year season.

Submitted by Carmen Sinclair 

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