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Today, Jamaica celebrates her 51st year of Independence. There have been many changes in the country since 1962, notably in the way we eat.
Take rice and peas, for example. (Rice and peas is affectionately referred to as the Jamaica Coat of Arms, though I haven’t been able to find out why.) When I was growing up in rural Jamaica, we had rice and peas only on Sundays and on special occasions, like Christmas or Easter. Now, there’s rice and peas on almost every restaurant menu every day of the week.
The Easter bun and cheese that we had only at Easter is just as commonplace.
Back then the patty, a meat-filled turnover, was our main fast food and a popular lunch item for school children. With international chains like KFC, Burger King and Domino’s, along with the homegrown chains, Island Grill, Tastee, and Juici Patties in almost all fourteen parishes, we have a variety of fast food restaurants to choose from now.
Sundays still are special. For most of us, it’s the day we pause, bring family around the dining table to share the meal.
But it’s not always rice and peas. I’m no longer wedded to the Jamaican Coat of Arms on Sundays because I don’t want to spend a lot of time in the kitchen. But I wouldn’t plan a Christmas or Easter dinner without it on the menu.
How has your eating habits changed in the last twenty years?
How to Make Rice and Peas
3 cups of rice
2 cups of fresh red kidney beans (or Pigeon peas or a can of kidney beans)
5 cloves of garlic
1 can of coconut milk
1 whole Scotch bonnet pepper
3 scallion (spring onions)
3 sprigs of fresh (or 2 teaspoons of dried) thyme
1 teaspoon of salt
1 teaspoon of black pepper
Wash and soak peas overnight or put to boil in a medium saucepan with enough cold water to cover. Add garlic and a little salt to taste.
When peas are soft, add coconut milk and seasonings – thyme, Scotch bonnet, 2 sprigs of scallions, black pepper, and remaining salt, if needed.
Let cook for a few minutes then add the rice.
Cover and cook until the rice is tender and there’s no more liquid.
Plate and garnish with remaining scallion. Serve with your choice of meat or alone.