Worldwide Food Tour – Jamaica

Jamaican rice and peas is a beloved staple of Caribbean cuisine, though interestingly, the “peas” in question are actually red kidney beans. This hearty dish combines rice and beans with coconut milk, giving it a rich, creamy texture and subtle sweetness that perfectly complements its savory elements.

The dish is flavored with aromatic ingredients including fresh thyme, scallions, garlic, and Scotch bonnet peppers (which are usually left whole to impart flavor without too much heat). A key ingredient is allspice (known as pimento in Jamaica), which adds a warm, distinctive flavor. The combination of coconut milk and these seasonings creates the dish’s characteristic aromatic and flavorful profile.

Traditionally served on Sundays and at special occasions, rice and peas has deep cultural roots tracing back to the days of slavery. The dish is believed to have West African origins, adapted by enslaved people using available Caribbean ingredients. The use of red kidney beans rather than black-eyed peas (which were more common in West Africa) represents this adaptation to local ingredients.

The dish is so fundamental to Jamaican cuisine that it’s often called “coat of arms” rice because of its ubiquity on Sunday dinner tables. While it’s traditionally a Sunday meal, it’s now enjoyed throughout the week and is a perfect accompaniment to other Jamaican dishes like jerk chicken, curry goat, or oxtail stew.

Fun fact: despite the common substitution of kidney beans, some traditional recipes still use pigeon peas (known as gungo peas in Jamaica), particularly around Christmas time, when they’re in season.