Bajan Peas and Rice
The Quirky Foodster Team
Ingredients
- Pigeon peas, soaked overnight (or 400 g canned, drained) — 300 g (1 1/2 cups)
- Long-grain rice, rinsed — 300 g (1 1/2 cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Fresh thyme — 1 sprig
- Hot pepper, whole — 1
- Coconut milk — 250 ml (1 cup)
- Water — 500 ml (2 cups)
- Vegetable oil — 1 tbsp
- Salt and black pepper, — to taste
Method
- If using dried pigeon peas, drain the soaked peas and simmer in fresh water for 25-30 minutes until just tender, then drain.
- Heat the oil in the saucepan and sauté the onion and garlic until softened, about 3 minutes.
- Add the cooked (or canned) pigeon peas, thyme and whole hot pepper, and stir for 1 minute.
- Pour in the coconut milk and water, season with salt, and bring to a boil.
- Stir in the rinsed rice, reduce the heat to low, and cover tightly.
- Cook for 18-20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
- Remove the whole pepper, fluff the rice with a fork, and season with black pepper before serving.
Introduction: Peas and rice is the everyday starch side found alongside almost every main course in Barbados, made most traditionally with pigeon peas (gungo peas), coconut milk and a whole scotch bonnet pepper simmered in for fragrance rather than fire.
Cultural Background: Peas and rice is the everyday starch side found alongside almost every main course in Barbados, made most traditionally with pigeon peas (gungo peas), coconut milk and a whole scotch bonnet pepper simmered in for fragrance rather than fire. Its West African-rooted rice-and-legume technique unites it with sister dishes found across the wider Caribbean.
Tips: Keep the hot pepper whole and unbroken so it perfumes the rice without making it too spicy. Resist lifting the lid while the rice cooks — steady steam is essential for evenly cooked grains.
Variations: Use black-eyed peas or kidney beans in place of pigeon peas for a variation found in different Bajan households. Add a diced carrot for extra colour and sweetness.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in the microwave until hot through.
Nutrition: Approx. 310 kcal, 8 g protein, 52 g carbohydrates, 8 g fat per serving.
FAQs:
Q: Can I use canned pigeon peas?
A: Yes — this saves the overnight soak and shortens the cooking time considerably.
Q: Why is my rice mushy?
A: Too much liquid or lifting the lid during cooking are the most common causes.
- Pigeon peas, soaked overnight (or 400 g canned, drained) — 300 g (1 1/2 cups)
- Long-grain rice, rinsed — 300 g (1 1/2 cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Fresh thyme — 1 sprig
- Hot pepper, whole — 1
- Coconut milk — 250 ml (1 cup)
- Water — 500 ml (2 cups)
- Vegetable oil — 1 tbsp
- Salt and black pepper, — to taste
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