Not peas actually, but beans. Here’s a quick nearly authentic version to go with any Jamaican dish. Serves four as a side.
- Half a large onion, chopped
- Dash of vegetable oil
Saute the onion in the oil until transparent. Add
- 1 green chilli, deseeded and sliced
Saute a few minutes more. Add
- 225 gm long grain white rice
Stir until coated in oil. Add
- 1 tomato, chopped
- 900 ml vegetable stock
- Pinch of dried thyme or a teaspoon thyme leaves
Cover and simmer for ten minutes. Add
- 1 tin of either red kidney beans, black beans or black-eyed beans
- Optional: 50g coconut cream
Heat for another five minutes. If the water hasn’t been absorbed, remove the lid and heat until it dries out. Add
- Chopped coriander leaves or parsley
- Adjust the seasoning with salt and pepper
Serve as a side dish for four people. You can make this a main course by stir frying 200g pork mince with the onion at the beginning, which would serve 2-3.
Serves four as a main course. One tricky part and the rest is very easy. Marinaded, seared then simmered. First make your marinade.
- 2 spring onions
- thyme – leaves from 3 sprigs
- 2tbs chopped coriander leaves
- 1tbs chopped parsley
- 1tsp chopped ginger root
- 2 garlic clives
- dash of vegetable oil
- half a lime, juiced
- dash of Angostrua bitters
- dash of hot chilli sauce
Blend all that with a stick blender to make a green sauce.
- 8 chicken thighs, skin on
Marinade the thighs in the sauce for at least four hours or overnight.
Remove the chicken from the marinade. Scrape off the marinade and keep it. Here’s the tricky part. Spread the sugar over the base of a cast iron casserole and heat until it turns brown and smokes. If you let this go slightly too far it will burn and you’ll have to start again. At the right moment, put your chicken thighs on the pan skin side down so it sears in the hot caramel. After five minutes turn them over to sear the other side for a few minutes more. They should look nicely brown. Add the marinade you kept, and a dash of water. Cover and simmer for 30-40 minutes, adding more water if it is drying out and catching. When the chicken is cooked and you have a nice syrupy sauce, serve with rice ‘n’ peas.
This is a variation on the better-know goat curry, but pork is easier to source in the UK. There may seem a lot of spices but it creates a rich, deep curry with some heat but not too much. This makes enough for 6 portions. I have provided Instant Pot and conventional hob versions.
- 2 onions, finely chopped
- vegetable oil
Saute the onions gently until translucent.
- 6 cloves of garlic, sliced
Add to the pan and cook for another minute.
- 1 to 1.5kg pork shoulder, trimmed of fat and skin, cubed
- 2 tsp ground allspice
- 3 tbs curry powder
- 1 tbs paprika
- 1 tbs ground coriander
- 1 tbs celery salt
- 1 tbs garlic granules
- 0.5 tsp black pepper
- 4 spigs thyme, leaves only
Mix all together in the pan and cook briefly. Add
- 1 can tomatoes
- 1 Scotch Bonnet chilli, left whole but stabbed with a knife
- Instant Pot – 1 can water; stove top – 1 litre water
Instant pot: cook on Meat for 45 minutes then depressurise naturally. Cooker: simmer on the lowest ring for 2.5 to 3 hours, checking it hasn’t dried out.
Instant pot – when ready, you may find it is still runny and the fat has rendered. Let it settle for a few mintues and scoop or pour the fat away. Mix 0.5tbs cornflower with a dash of water and stir in. Reheat to thicken. You can do this with the stove version if it hasn’t reduced.
Serve with Rice’n’Beans or just rice.