This THE ONLY recipe I use for Jamaican rice and peas for the last 9-10 years after finding the website! Thank you!

Yes. I grow my thyme for that reason. Drying thyme, (most leafy herbs) in the oven works well. Lowest setting for 10 - 15 min. Allow to cool before bagging. I do skip the thyme in my rice often, not always but mostly use it with poultry, sauces and stock.

FanTEAstic recipe! Thanks for sharing!

Thanks very much for posting these recipes. I enjoy your videos a lot.

Wonderfully accomplished lesson, thank you madame!

Thank you for the recipe. It turned out excellent.

This seriously made me so happy

That was awesome !!!! Thank you very much for posting.. I got my surprise dish for the 4th of July Celebration at the church .

I always use her page for my recipes

Very well explained, well done. X

yes thank im going to try it this week

1 thing though, if you're going to use tin peas u must use about 1 1/2 - 2 cups less water because di rice will come out soggy. She used 7 cups water in this presentation because in the 45 mins that the raw peas would boil about 1 1/2 - 2 cups of it will evaporate.

@asaesthetic90 . If it is too mushy, what you can do is turn the stove down very low and open the pot a little and let the liquid steam out of the pot. It might not be perfect, but it will be less mushy and you probably like it softer; some people do.

yes you do because you have to cook the rice. so just follow the intructions. but you don't have to cook the can peas long, just enough to heat them up.

I followed the recipe to the letter and it came out well. It could have had more coconut and instead of 1 teaspoon of salt and pepper I think there should be 2 teaspoons. I am looking for a recipe to make rice and peas with pig tails. My aunt used to make it and it tasted so good.

I know plantains are suppose to be easy to cook but I'm never sure how to choose them. Do you choose plantains that are really ripe and soft or kind of greenish/yellow and firm? I love your instructional videos. They help alot. Keep them coming.

YUMMY!!! A MUST TRY!!! MY NEW FAVORITE DISH!!! :-)

I love thyme but I always use the fresh ones still on a stick that have been dried by sitting out. Thyme is the Jamaican staple baby along with gartlic.

Washing the rice is a must and it should be adding to the pot last after the flavors of all the other ingredients has started to release and I use only one clove or two depending on size of garlic when am soaking the peas as it helps the peas to soften so it doesn't require as much cooking not 5 for that size of pot and also why use dry peas if your going to use can coconut milk you might as well had use can peas.

My only question is what temperatures to be cooking it at during the stages please. Thank you Tracy. Blessings.

I refer to a head of garlic as 1 bulb. Most cook books use the same terms. As phdMary says, the sections OF a bulb are "cloves" of garlic. Not the spice cloves.

Health Benefits: Cloves contain eugenol which is used for the prevention of toxicity from environmental pollutants like carbon tetrachloride, digestive tract cancers, & joint inflammation. In the US, eugenol extracts from clove are used in dentistry in conjunction with root canal therapy, temporary fillings, general gum pain, since eugenol & other components of clove combine to make clove a mild anaesthetic & anti-bacterial agent. You'll also find clove oil for sore throat sprays & mouth washes.

It is a personal preferance. I like some, not too much. As for drying, I grow so much herbs, I like to preserve it and give alot away. If you don`t illiminate the moisture quickly, it can become moldy depending on your climate. Otherwise, I use fresh. The oils hold all the real flavor and is not as strong. Also healthier.

Tracey do you have FB? Love the food it brings a smile to the heart lol

Only in my family we don't put spring onion/scallions in rice and peas, we put in regular white onions and green peppers along with the rest of the stuff like garlic and thyme.

@MsLeopea How come ? What does the can water do ?

i will try the garlic, btw how many cloves? do you leave the garlic whole? i will ask my mum if this garlic method common in st lucia

Will it still taste good if I substitute coco milk w.water?

After cooking for 40 minutes should there be any water left in the pot to shive out or should all be dissolved???

Hey! How much coconut milk is there in one can?

much of fresh beans did you use?

i never really thought about using garlic because i have more or less followed my mothers method

@brooky306 Yes I think so

Thank you.

can you post the written recipe

Is it long grain rice?

my rice didn't come out right, mine is more sticky/mushy but flavor is there...thanks

Is it safe to have the microwave so close to the hob like that?

@CountZero78

7 жыл бұрын

Miss Trill I noticed that too. Bugged me throughout the video!

@saiyansnake washing the rice also prevents constipation;)

Mi love wash mi rice before mi cook it, mi nuh know why bit it taste betta wen mi wash it.

Does Grace have canned gungos as well or do they only have canned kidney beans? I don't want the canned peas to mash away when I'm cooking the rice.

sometimes my dad add just a likkle bit of brown sugar to give it a nice and semi sweet taste

Come along sing along sing along with me,when i say ice you say and pea. RICE.

You do a good job with your screen presence and speaking. (Your lisssp is cute!) A couple tips: 1. You should not put your web address on the film throughout your demonstration. 2. You should film a little closer to show inside the pot and the way you smash the scallion/garlic. 3. Your presentation suggestions are nice! You should also taste your food when finished like on the Food Network. Good job!

Just the skin of it and it doesn't have to be a lot of the tomato's skin either. Put a bit of scotch bonnet in and use NO MORE than two of the scotch bonnet's seeds. If you're in the US, scotch bonnet peppers are sometimes sold under the Spanish name 'habaneros'.

at 3:05 camera is tooo far, i could hardly hear u. Question; do u ever make south african fried rice with red and green hot peppers and goat meat?

Unlike banannas, Plantains taste pretty much the same when you cook them. Obviously riper will be sweeter and more green, starchy. Yet there is little differance. You can use plantains with black skins. The fruit will be good if not bruised. They will be sweet. Unripe plantains will taste more like pumpkin or potato. Just starchy whith a hint of sweet. If frying, you want some yellow on the skin. Even some black. Green plantains are for masa.

My Mom's method is about garlic and thyme at the same time always! LOL Trust me it is good that way.

The red color of the rice comes off of the skin of the kidney beans or gungo peas. I think it has something to do with the coconut milk or coconut cream doing that.

personally i don't put cloves of garlic in my rice, just thyme, mixed herbs, some rock salt and real butter. i would never use canned peas (red) or canned coconut milk. i like using basmati rice as this is more fragrant.

I like all carribean, central and South American food. I gravitate toward Latino foods because I like MEAT! Goat and mutton, even though I love "lamb", doesn`t cut it for me. Chicken is pretty much universal. But yeah, I hear you. Woohoo mon! There`s nothing to not like about Jamaican food. Even the vegetarian meals are tasty. I just don`t care much for curry anything. I am all about surf and turf.

Tinned coconut milk is not as aromatic and flavorful as fresh squeeze. What i do is use the tinned along with the powdered coconut milk. Just google powdered coconut milk and it will come up. Use two heaping tablespoons dissolved in you cooking liquid. Makes a big diff. Or cut up some fresh coconut and blend it and squeeze the milk from the pulp using cheese cloth.

Traceeeeeeeeeeeeeeeeeeee

lol lawd a mercy

Does anybody else throw in the whole tin of coconut milk in their rice and peas like that? I've bough the Goya brand of coconut milk before and that tin is too large to put all of it in the rice. In my family they'll use a third of a tin if coconut milk or a third or quarter of a block of the cream because my Mom said the leftover rice goes bad quickly when there's too much coconut milk in it.

Washing rice gets rid of the starch so the rice is less 'sticky'. hhhmmmmm much better!

Two cloves should be enough. If you mean by whole, you mean don't crush it, then I say no to that. You should crush the garlic because crushing it releases the flavor and juice from the garlic that's inside of it which is what you want.

same lol

my own come out plaka plaka

@kayblackwood9465

4 жыл бұрын

Lol

When i say Rice you say and pea, 'RICE!'

Please take down the LOGO or place it somewhere else. We can't see the FOOD!! :) YUm. can I follow the same procedure but use pigeon peas instead?? Has kidney beans always been used in Jamaican rice and peas?

who the hell dislike this video...got to be some American wid dem raw taste bad food

thats exactly wat my mom do

You don't need to dry your thyme in an oven by the next day or so it's already drying!

I tried today, I think i added too much water my rice came out mushy

I looove this food. but why is it called rice and PEAS and not rice and BEANS?

Cuban food is really good also yeah, but Jamaican food trumps even that just because yay! Woo hoo!

i can eat rice and peas by itself........especially when mi rice shelly an full of peppa:) and i agree real jamaicans wouldnt cut up the peppa to put in the rice.....if it is not hot enough u can burst it.....nice vid...dont give out 2 much of our secret though:)

fantastic recipe so many fake/bad recipes on this out there

Well, not Only for masa. If you like Puerto Rican and Cuban food, you need green plantains for the masa when making pasteles. I wasn`t talking about tamale masa. LOL lOL!

I use pigeon peas instead of kidney beans

I swear, the microwave so close to the cooker cannot be SAFE!!!!!!!

jollof merks rice and peas

u mus wash de rice!!!!!!

damn, that pot sure is close to the microwave.

Green plantains are for massa? Really LOL LOL I like the sweet and green plantains they're both great. But as for the banana chips and plantain chips they sell in bags, only the green ones taste good, the sweet ones taste suspect.

Um it's just presentation, that's all! LOL Just like when a proper chef has to cook in especially the five star restaurants, he or she has to make the food look really nice on the plate always?

Am I missing something, I thought she said peas? These are rice and beans.

A real coconut in impractical! I don't wanna machete off my thumbs and fingers! No it's all real enough with coconut milk or coconut cream thanks! LOL

Mi nuh know why some people so bad mine...Not all Jamaicans speak patios all the time..If she wan fi speak proper den mek she speak proper...

When I say a bit of scotch bonnet I mean I cook with like half of a cut of the scotch bonnet and I take out most of the seeds and only put two seeds from the actual scotch bonnet in the rice. But this chick just dropped the whole pepper in there like it was nothing! Hell no!

No man. Thyme and garlic at the same time has to be in the rice and all the meat at all times!

I'm tired of some unpredictable bags of dried gungos that take hours and hours to cook after you've soaked em forever! LOL

No garlic? Madness.

Look me up SKIMASK GRE google

dwl...put een di pepa whola

awe sounds like you had too much water.

Unfortunately this is not authentic Jamaican Rice&Peas,you need real coconut,which you blend or grate and extrack the juice and no cloves please, use pimento(found at any chinese or west indian store. less garlic also

I don`t like so much thyme. It is overpowering. If using dry thyme use a sachet: Use a coffee filter or cheese cloth to make a tea bag. Too much thyme kills the dish!