• Serves: 10

Rice and peas was adopted from the Akan tribe hailing from Ghana and Ivory Coast in West Africa. Today it’s a favourite dish throughout the Caribbean and is often served with Sunday lunch, although it’s so delicious and goes with everything you’ll often it on the weekday menu too.

Method

• Wash the rice until the water runs clear
• Gently sauté the garlic and onion in the coconut oil until softened
• Stir in the rice with the beans, allspice, thyme, coconut milk and scotch bonnet
• Top with a little water; the total amount of liquid should cover the rice 3cm above its level
• Bring to the boil then cover with a lid, turn the heat on low and cook for 30 minutes.
• Alternatively you could cover with foil and braise the rice in the oven for about 45 minutes at 180c
• When the rice is soft and the liquid absorbed, it is done.
• Serve with the sliced spring onions on top