Jamaican mixed spice for baking
Jamaican curry fish with potatoes

Cowpea rice and peas


Did you know that cowpea can use to make rice and peas? Instead of using red kidney beans you can use cowpea instead



1/2 pint cowpea
1 dry coconut (makes about 2 cups of coconut milk)
2 lbs. rice ( I used white)
1 stalk escallion, crushed
1 green hot pepper (stem removed)
Piece of fresh thyme
2 cloves garlic
Few pimento seeds (allspice)
A small piece of ginger root, peeled, crushed
2 cups of water
Salt to taste

Wash cowpea and remove the bad ones, if any. Put cowpea into a large enough pot with 2 cups of water. Add garlic, pimento and ginger. Cover and bring to a boil on high heat.

Boil cowpea on high heat until partially cooked. (takes about 20-25 minutes). Once the cowpea are partially cooked, add the coconut milk, hot pepper, escallion, thyme and salt. Cover pot and continue cooking cowpeas on medium-low heat.

Wash rice and add to pot (make sure liquid cover rice about 1 inch)
Stir. Cover pot and cook rice on low heat. If grains are not quite cooked, do not add any more water. Place a piece of plastic wrap on top of rice and cover. This usually finishes the rice perfectly
When rice is cooked, Stir with a fork before serving, also remove the escallion, thyme, ginger and hot pepper.


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