How do I make Jamaican style rice and peas? And a seperate curry sauce?

Answer 1

Jamaican rice & peas

1 cup dried red kidney beans (6 1/2 oz)
4 cups water
1 coconut
2 cups boiling-hot water

5 teaspoons kosher salt
2 scallions, trimmed and left whole
2 fresh thyme sprigs
1 whole green Scotch bonnet or habanero chile

5 cups water
4 cups long-grain rice (not converted)

Simmer kidney beans in 4 cups water in a 5-quart saucepan, covered, until beans are almost tender, about 1 1/4 hours (do not drain).
Meanwhile, preheat oven to 400°F.
Pierce 2 softest eyes of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut on middle of oven 15 minutes. With a hammer or back of a heavy cleaver, break shell and remove flesh, levering it out carefully with screwdriver or point of a strong knife. Remove brown membrane with a sharp paring knife or vegetable peeler, then cut coconut into small pieces.
Purée coconut with hot water in a blender and transfer to a bowl . Cool purée to lukewarm and pour through a fine-mesh sieve into a bowl, pressing hard on solids. Working over same bowl, squeeze small handfulls of solids to extract as much additional milk as possible. Add water if necessary to total 2 cups liquid.
Stir coconut milk into almost-tender beans along with salt, scallions, thyme, and chile, then simmer, covered, 15 minutes.
Add 5 cups water and bring to a boil. Stir in rice and return to a boil, then cover. Reduce heat to low and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Discard scallions, thyme, and chile.

Curry sauce

2 lb Cooking onions
2 oz Green ginger
2 oz Garlic
2 3/4 pt Water
1 ts Salt
1 8oz tin tomatoes
8 tb Vegetable oil
1 ts Tomato puree
1 ts Turmeric
1 ts Paprika
Peel and rinse the onions, ginger and garlic. Slice the onions and
roughly chop the ginger and garlic.
Put the chopped ginger and garlic in a blender with about 1/2 a pint of the
water and blend until smooth.
Take a large saucepan and put in the onions, blended garlic and ginger and
the rest of the water.
Add the salt and bring to the boil. Turn down the heat to very low ans
simmer with the lid on for 40-45 minutes.
Leave this too cool

Once cooled, pour about half of the boiled onion mixture into a
blender and blend until perfectly smooth. Pour the
blended onion mixture into a clean pan or bowl and repeat with the other half of onions

Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at
this stage to use in cooking the meat in your chosen curry.

Pour the can of tomatoes into the rinsed blender and blend until smooth
Into the clean saucepan, put the oil, tomato puree, turmeric and paprica.
Add the blended tomatoes and bring to the boil. Turn down the heat and
cook, stirring occasionally, for 10 minutes.
Add the onion mixture to the saucepan and bring to the boil. Turn down the
heat to a simmer.
When froth rises skim this off.
Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the pan
.

Answer 2

Jamaican Rice and Peas

INGREDIENTS:

Serves: 4-5

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

This recipes can also be made using other peas.

Curry Sauce

1 large onion
1 tablespoon prepared ginger
or
1 inch fresh ginger, peeled and minced
2 tablespoons prepared minced garlic
or
5 cloves, minced
2 medium tomatoes
2 serrano chiles, seeded
2 tablespoons peanut oil
1 tablespoon margarine
1 teaspoon ground cinnamon
1 teaspoon fresh ground pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne
1/2 cup lowfat yogurt, whisked until smooth.
3 cups water
salt to taste


Directions:

Coarsely chop the onion. Heat oil and margarine together over medium-high heat in large pan (a wok is good). Cook the onion until it's very brown. Add the minced ginger and garlic to the onion and cook for an additional 2 minutes. Process onion/ginger/garlic mixture in a food processor until smooth. Return mixture to stove - at this point it might be good to switch from the wok to a large saucepan. Add all the spices and cook over low heat. Add a little water if necessary to mix in the spices, but the mixture should be thick like a paste. Puree the tomatoes and peppers in the food processor until smooth. Add to onion mixture and stir well over low heat to cook off excess moisture. Add 1/2 cup yogurt a little at a time, stirring constantly to avoid curdling. Add the water, increase heat to high, and bring to a rolling boil. Cover the pot and boil for 3-5 minutes, then reduce heat and cook until you've reached the desired texture. Add salt if desired. If serving with meat or vegetables, cook the meat or vegetables first, then simmer in the sauce for 5-10 minutes before serving.

Answer 3

My mothers and fathers are Jamaican and likely you should use pink kidney beans in the classic Sunday dish of rice and peas. you could also use black eye peas, gungo peas, cow peas. notwithstanding the secret to creating this classic dish is in the way you practice it.