Rice and Peas: A Jamaican Classic

Come enjoy Rice and Peas: A Jamaican Classic at our restaurent on Sukhumvit Road in Bangkok, Thailand.

Rice and peas is a popular Jamaican dish that is enjoyed all over the world. It is a staple in Jamaican cuisine and is served with a variety of meats and vegetables. The dish has a rich history that dates back to the time when Jamaica was a British colony.

The dish was originally made with pigeon peas, which were brought to Jamaica by African slaves. However, over time, kidney beans became the preferred choice of peas for the dish. The dish is traditionally served on Sundays and on special occasions such as weddings and funerals.

Here is a classic recipe for Jamaican rice and peas:

- 2 cups of long-grain rice
- 2 cups of coconut milk
- 2 cups of water
- 1 can of kidney beans (drained)
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- 2 sprigs of thyme
- 2 scallions (chopped)
- Salt and pepper to taste

1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, combine the rice, coconut milk, water, kidney beans, onion, garlic, thyme, and scallions.
3. Bring the mixture to a boil, then reduce the heat to low and cover.
4. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
5. Season with salt and pepper to taste.

While most of the ingredients for this dish can be found in Bangkok, some unique and exotic ingredients may not be available. However, we at Frying Pan Jerk Grill have you covered. Our authentic Jamaican chefs use ingredients imported from Jamaica to ensure that you get an authentic taste of Jamaican cuisine.

So don't hesitate to come to our restaurant on Sukhumvit Road in Bangkok and enjoy our delicious rice and peas, along with other Jamaican classics. We guarantee that you won't be disappointed!

"Andrew and his lovey wife have opened an awesome new restaurant in Sathorn. His Jamaican cuisine brings a great new flavor to the Bangkok food scene. I ordered the jerk wings and jerk pork - Chef Khun Pan delivered two fantastic dishes!!"

Erin Sanders