Africans who arrived in the Caribbean brought with them ingredients and cooking techniques from home, which they passed to their descendants born on the plantations. While rice and peas is available on most restaurant menus all over Jamaica and is enjoyed during the week, it still appears as an essential component of a Jamaican Sunday lunch in homes all across the island. 

Jamaican rice and peas is notable from other rice and bean dishes for two distinct traits: color and flavor. Rice and peas is made with what Jamaicans call red peas, otherwise known as kidney beans, which when boiled in coconut milk, color the rice and the pot’s contents with a light reddish-brown hue. The flavor of Jamaican rice and peas is the other unforgettable trait. A subtle, slightly sweet coconut aroma combined with Jamaica’s essential seasonings. I use fresh thyme from our garden, coconut cream, scallions and garlic. It’s a perfect partner to a Jerk Grill.

Rice & peas is a favourite amongst our guests at Papaya Villa is generally served with grilled steak and fish in Jerk sauce. Every now and then we will grill chicken in Jerk sauce with a side of Rice & Peas and grilled corn. One of my fav things to eat. It is honest and so full of flavour.