Curated from Recipes | The Guardian — Here’s what matters right now:
It’s the staple dish of the Caribbean: a moreish rubble of beans, rice and flavour, flavour, flavour … Rice and peas (or peas and rice, according to Bahamians) is to the Caribbean what polenta is to north-west Italy – it is, Jamaica’s Helen Willinsky explains, “a staple of our diet”, and so much more than a mere side dish. Traditionally served on Sundays, it’s now on menus every day of the week, but it’s also worth saving for a special occasion. Prep 10 min Soak Overnight Cook 2 hr Rest 10 min+ Serves 6 Continue reading...
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Original reporting: Recipes | The Guardian