Jamaica · Jamaican
Rice and Peas
Gungo peas and rice cooked in coconut milk with thyme and a whole pepper resting on top.
- Préparation
- 15 min
- Cuisson
- 45 min
- Total
- 60 min
- Pour
- 6
- Difficulté
- Facile
- Type
- Accompagnement
Ingrédients
6 personnes
- Long grain rice500 g
- Pigeon peas, cooked250 g
- Coconut milk400 ml
- Thyme4 sprigs
Préparation
- 1
Bring coconut milk, water, thyme, peas and pepper to a simmer.
- 2
Add the rinsed rice, season and stir once.
- 3
Cover and cook on the lowest heat for 25 minutes without lifting the lid.
- 4
Rest 10 minutes, remove the pepper and fork through.
Nutrition
Valeurs par portion · Calculées
- calories
- 348 kcal
- protéines
- 9 g
- glucides
- 62 g
- lipides
- 8 g
- fibres
- 5.2 g
- sucres
- 3 g
- sodium
- 380 mg
L'ingrédient derrière cette recette
Pigeon Pea
Caribbean PantryThe Christmas pea of the Caribbean, at the heart of rice and peas.
- Origine
- South Asia via West Africa
- Saveur
- Nutty, mealy, mildly sweet
- Calories / 100 g
- 343 kcal
- Saisonnalité
- November to February
L'histoire de cet ingrédient
Gungo peas mark the end of the year in Jamaica and arroz con gandules in Puerto Rico. Drought-tolerant and generous, the plant fed households through hurricane seasons.
Cet ingrédient compte pour eux
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Rencontrer le chefD'autres recettes avec cet ingrédient
Écosystème culinaire caribéen