No Jamaican meal feels complete without rice and peas—a comforting, coconut-infused side dish that’s as iconic as the island itself. Despite the name, the “peas” are actually red kidney beans, gently simmered with long-grain rice in rich coconut milk, seasoned with thyme, garlic, scallions, and a touch of scotch bonnet for just the right amount of warmth.
This beloved dish has strong West African roots and has been a central part of Jamaican cuisine for centuries. Enslaved Africans brought with them not only the ingredients but also the method of one-pot cooking, which lives on in rice and peas today. Over time, it evolved with local ingredients like coconut milk and Caribbean spices, becoming a treasured Sunday staple across the island.
In Jamaican culture, rice and peas is more than just a side—it’s a symbol of home, heritage, and togetherness, especially on Sundays and holidays when families gather around the table. It pairs perfectly with favorites like jerk chicken, curry goat, oxtail, and fried plantain.
Whether you're enjoying it at a family gathering or in a Caribbean restaurant far from home, every bite of rice and peas brings you back to the heart of Jamaica.
When I first migrated to Canada, cooking wasn't really my thing. But the longing for the rich flavors of home—and the reality of feeding a household of six—pushed me to learn how to make quick, easy Jamaican meals with just a few simple ingredients. Over time, cooking became more than a necessity—it became a joy.
Like a true Jamaican, my favorite part of cooking is sharing meals and seeing the happiness they bring to others. Even better? Inviting others into my kitchen—especially those who believed Jamaican food was too hard to make—and showing them how easy and fun it can be.
Now, I want to share that same experience with you and your loved ones, right in the comfort of your own home. Let's bring the joy of authentic Jamaican cooking to your kitchen, one simple, delicious meal at a time.
