We know many Jamaicans home and abroad hold the dish dear to their hearts. But few know the history behind that steaming cauldron of rice and red beans simmering in coconut milk with the sweet aroma of Jamaican spices.

Rice and peas was adopted from the Akan tribe hailing from Ghana and Ivory Coast in West Africa. The dish, which still exists in those countries today, is known as Waakye and of course consists of the usual rice and beans. However, the Akans add sorghum leaves and baking soda, while Jamaicans flavor the pot with thyme and pepper.

Ingredients
1 cup dried kidney beans—rinsed, soaked overnight in 3 cups water. Add  1 small onion, finely chopped 2 scallions, finely chopped 3 garlic cloves, minced 5 allspice berries 5 thyme sprigs 1 Scotch bonnet pepper (don’t cut or burst scotch bonnet pepper only for essence) 1/2 teaspoon grated fresh ginger Little Jamaica all natural salt, One 13.5-ounce can unsweetened coconut milk 2 cups long-grain white rice

How to Make It
Step 1   
In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Gently Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.

Step 2   
Gently stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.

Note. Scotch bonnet pepper is only used for the fragrance and at no time should be burst or cut in the rice. When stirring do so gently to keep pepper whole.