 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] Either kidney beans (red peas) or pigeon peas are generally used for this dish. Rice and peas recipes throughout the Caribbean vary, 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, while 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]
- ^ "Botanical Roots: Why you should eat gungo peas | Loop Jamaica".
- ^ 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.