JamaicaCuizine
| Editorial / The
Appetizer |
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Good Day to you, I hope that
this will be a wholesome
and productive week for you. I
intend to make it so for
myself.
Just to let you
know what is happening with me...I have been
exploring the
possibility of freelancing in the area of
writing. I
submitted articles to a few publications and
so far I have
one acceptance and one rejection as well.
Hopefully, I
don't get any more of the latter. I am
trying to be
optimistic here.
This week, we'll look at a Jamaican
staple "Rice & Peas".
This dish forms part of every
Jamaican's Sunday dinner and
should really be our National
Dish as it is eaten more
regularly than Ackee &
Saltfish (National Dish).
Pay attention, we'll be off
to a start in a few seconds.
Remember that I have a
competition coming up in the near future and the
prizes
will be of value to those of you who are into
internet marketing. So read your ezine!
The question
will be something related to Jamaican Cuisine, so look
sharp!
As usual, feel free to email
me at mailto:cuizine@ebiz-netrepreneur.net
if
you have anything at all to say about this
ezine. |
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Welcome to JamaicaCuizine!
Contents:
1. Top Advertiser
Information / The Big Teaser
2. Editorial / The
Appetizer
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| 3. Feature
Article (Submissions Welcome) / Whet Your
Appetite |
| 4. This
Week's Specialty / The Main Course |
| 5. Tip of
the Week / Hot Side Dish |
| 6. Gift
Resources / Sweet Treat |
| 7. Member
Advertising / Wrap up Deal |
| 8.
Advertising Information / Know Your
Stuff |
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Have you always wanted to write?
Or be part of a
Community that does?
Well, what are you waiting for? Click here!
Or click below now!
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Feature Article / Whet Your Appetite
"Rice & Peas - An All Time Jamaican
Favourite"
by JLCC
The dish of "Rice
& Peas" is made up of Rice, Kidney Beans,
(or Gungo
Peas - depending on availability), Coconut Milk
and added
Seasoning.
It is had in Jamaica every single week. In
most instances,
multiple times during the week. People who
purchase lunches
at work most often opt for "Rice &
Peas" over plain Rice.
Indeed, this is indicative of the
high esteem in which we
hold this dish.
I have not
ascertained the origins of this dish, as no
single ethnic
group here in Jamaica has laid claim to
ownership, however,
what is sure is that we all enjoy
our "Rice & Peas" in
equal measure.
Kidney Beans are used most often as
these are grown in
Jamaica. They are also imported. I don't
know why. We
import a lot of unnecessary items into this
country. Gungo
Peas or Pigeon Peas are also used to prepare
this dish when
they are in season. Although they enjoy
favour with many
persons, I do not enjoy Pigeon Peas too
much.
Coconut Milk is a must for this recipe and is
prepared by
grating a dried Coconut (one in which the flesh
is hardened
and there is less water contained in the
shell), adding water
and squeezing the Milk from the
Coconut.
As always, commercially packaged powder can be
substituted,
however, most people prefer the old fashioned
method. Coconut
Milk is also sold in cans. Perhaps you've
come across them in
the Supermarket. Well, now you know
another of its uses.
You may have heard of or tasted
this dish before as there
are somany Jamaicans living in
North America. If you have,
rest assured that you have
touched on one of the best loved,
authentic Jamaican
dishes.
When prepared, your "Rice & Peas" is such
that it can be
served with any form of
Meat.
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This Week's Specialty / The Main
Course
"Rice &
Peas"
For a 1/2
dozen persons, you will need:-
1/4 Pint Peas
(Kidney or Gungo - Your Choice)
1 lb Rice
1
Coconut
Salt to taste (1 - 1/2 teaspoons)
1 sprig of
Thyme
2 stalks Escallion
Pimento Seeds
1. Wash
and soak Peas Prior to Cooking. Use same Water to Cook
Peas.
2.
Prepare Coconut Milk (Grate Coconut & squeeze in
water to extract Milk).
3. Add
Coconut Milk and Pimento Seeds when Peas are almost
tender.
4. Add Thyme,
Escallion & Salt.
5.
Wash, drain and add Rice.
6.
Ensure liquid content is adequate - at least twice the amount
to quantity of Rice.
7. Turn fire
to low temperature a few minutes after the mixture comes to a
boil.
8. Cook until
all the liquid is absorbed and the Rice is tender.
9. Fluff Rice
with a fork when it is almost cooked.
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Tip of the Week /Hot
Side Dish |
To ensure that your Peas are cooked as quickly as
possible,
soak them overnight. It takes at least one
third less time to cook. |
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| Gift Resources
/ Sweet Treat |
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