Rice and Peas with Oxtail
The Sunday rice: rice and peas — rice cooked in coconut milk with kidney beans or gungo (pigeon) peas, scallions, thyme and a whole scotch bonnet floating on top — plus oxtail stew as its festive partner.
What it is
The Sunday rice: rice and peas — rice cooked in coconut milk with kidney beans or gungo (pigeon) peas, scallions, thyme and a whole scotch bonnet floating on top — plus oxtail stew as its festive partner. Ingredients: rice, red kidney beans or gungo peas, coconut milk, scallions, thyme, garlic, whole scotch bonnet; oxtail: oxtail, butter beans, browning, allspice, thyme. Recipe: 1) Cook beans; add coconut milk and aromatics. 2) Add rice; steam with the pepper whole on top (perfume without rupture — unless you dare). 3) Braise oxtail separately until it collapses into gravy with butter beans. 4) Serve together on Sundays. Serve: at Sunday dinners island-wide. Flavor: coconut-creamy rice; the oxtail pure richness. History: rice and peas (Sunday's 'coat of arms') came from West African rice-and-bean pots via the plantation centuries. See also: Jerk Chicken and Pork, Ackee and Saltfish.
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Questions we ask to fine-tune the help
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Related topics
World Cuisines
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