Rice and peas (or peas and rice, according to Bahamians) is to the Caribbean what polenta is to north-west Italy – it is, Jamaica’s Helen Willinsky explains, “a staple of our diet”, and so much more than a mere side dish. Traditionally served on Sundays, it’s now on menus every day of the week, but it’s also worth saving for a special occasion.
Prep 10 min
Soak Overnight
Cook 2 hr
Rest 10 min+
Serves 6
