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Caribbean recipes from Busspepper food

It's no secret that the biggest part of any culture is food, a catalyst for socialising, family bonding entertaining friends and welcoming others to your environment. To invite someone to your bome from a meal is seen globally as a warm welcome and even better if your food is absolutely delicious, we're here to help!

Here you will find recipes from around the islands along with demo videos, courtesy of Good Food and Gary Rhodes across the Caribbean. In keeping with our theme of all things tasteful, presenting these culinary works of art, we bring you one of the UK’s top celeb chefs teamed up with the best the Caribbean has to offer (including our resident chef Hasan De Four).

Rice and peas

Ingredients

175g red Kidney beans

4 Tomatoes, peeled, seeds removed and chopped, optional

3 Spring onions, chopped, optional

2 Onions, finely chopped

2 cloves Garlic, finely chopped

4 sprigs Thyme, enough to give ½ tsp fresh leaves, plus extra for finishing

25g Butter

350g long grain rice

2 x 400ml cans coconut milk

freshley ground black pepper

Method Printable Version

1. Drain the pre-soaked kidney beans, reserving the water. Put them in a pan and cover with the soaking water. Bring to the boil and then reduce the heat and simmer for 5 minutes. Skim any foam from the surface and discard.

2. Add the tomatoes and chopped spring onion (if using) along with the onions, garlic, thyme and butter to the beans and continue simmering for about 45 minutes, or until tender. Season well.

3. Pour in the coconut milk and add the rice – the liquid should cover the grains by about 3-4cm. Top up with extra hot water if you need to. Stir well, cover with a lid, and simmer for a further 15-20 minutes, or until rice is tender. Stir occasionally as it cooks to prevent the rice catching on the bottom of the pan. Sprinkle with a few extra thyme leaves to finish.

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