How do you make yours? I have noticed that on the what you cooking for Sunday menu just about everybody but me cooks them.
Aside from not thinking red beans should be called peas, I have dated enough men with roots out of my country to know that gungo peas and what not can also be used. Got into a big discussion about whether they should be called rice and peas or peas and rice. I still maintain my position that whichever ingredient is more plentiful should be called first in the dish name.
I kind of digressed but I’m wordy and that’s how I go.
Now, in my neck of the woods rice, beans, or peas of any type are cooked separately. You ladle the legume over the rice, and normally there is some sort of meat (even if only sausage) cooked in.
That being said, I have a decent recipe for rice and peas that is basically rice, peas, coconut milk, scotch bonnet pepper, and water. Even with all that, it’s bland and I’m tired of pretending like it’s ok while we salt it to death on the plate if nothing with gravy goes on top.
So I’m humbly asking you all and any who are willing to answer, how do I make it taste like yours?
Aside from not thinking red beans should be called peas, I have dated enough men with roots out of my country to know that gungo peas and what not can also be used. Got into a big discussion about whether they should be called rice and peas or peas and rice. I still maintain my position that whichever ingredient is more plentiful should be called first in the dish name.
I kind of digressed but I’m wordy and that’s how I go.
Now, in my neck of the woods rice, beans, or peas of any type are cooked separately. You ladle the legume over the rice, and normally there is some sort of meat (even if only sausage) cooked in.
That being said, I have a decent recipe for rice and peas that is basically rice, peas, coconut milk, scotch bonnet pepper, and water. Even with all that, it’s bland and I’m tired of pretending like it’s ok while we salt it to death on the plate if nothing with gravy goes on top.
So I’m humbly asking you all and any who are willing to answer, how do I make it taste like yours?
Tell har watch har knuckles.
(Got my notepad off the fridge because I know I'm going to need to put something on the list.)
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