Part 7/11:
Jamaican rice and peas, often made with either pigeon peas or kidney beans, is a quintessential Sunday dish. Cooked with long-grain rice in coconut milk and seasoned with garlic, scallions, and spices, this flavorful side dish is commonly enjoyed alongside curries, jerk chicken, or barbecue.
Trinidadian Specialty: Pelau
Pelau, a traditional rice dish from Trinidad and Tobago, utilizes a unique cooking technique called browning, where meat is simmered in burnt sugar before the rice and other ingredients are added. Regional variations include using different meats and can be served either wet or dry, making it a beloved comfort food on the islands.