Grandma Southby’s Rice and Peas

A Jamaican classic, this version comes directly from Freddie’s grandma Jimmie, Montego Bay born and bred, who died earlier this year.

In her honour, I’ve made no changes, beyond deciphering her handwriting. I also include her notes, some of which are in the third person!

Serve as a side with jerk chicken or pork or a classic goat curry.

3 cups rice

1 cup red peas

a few sprigs thyme

1 medium sized coconut

salt, to taste

1 clove garlic

2 stalks of spring onion

¼ teaspoon pepper

1 quart hot water

1 scotch bonnet (optional)

1. Grate coconut. Use hot water to express the milk by adding 2 cups water at a time and squeezing the milk through a sieve after each addition. (Grandma Southby ignores this step and buys a can of coconut milk).

2. Add sufficient water to make the liquid up to 1 quart. Also, I soak the peas overnight to cut down on boiling time (You can also use a tin of kidney beans, but just add it at the end). Use soaking water to add to coconut milk.

3. Place peas in saucepan with coconut milk, clove garlic lightly bruised. Cook until tender, but do not overcook. (The Two Fat Ladies say that you MUST boil the peas rapidly for 20 minutes initially.) Grandma Southby always adds a few pieces of bacon or ham and 1 chopped onion to the peas when cooking for extra flavour. This, I recommend. I also up the peas to 1½ cups, just because.

4. Add scallions, thyme, salt, black pepper and rice, adding more water if necessary. Grandma Southby measures liquid in which peas are boiled and makes it up to 6 cups. She notes that REAL Jamaican cooks boil an unbroken Scotch Bonnet pepper in with the rice and pea mixture for a bit of spice.

5. Simmer until liquid is all absorbed, stirring occasionally with a fork. Serve with meat or chicken dishes.

And remember, if you have left-overs, rice and peas freezes successfully.