Rice and peas
Encyclopedia
Rice and Peas also called Moros de guandules con coco in the Dominican Republic
.
. Moros in Dominican cuisine is very similar to Jamaican rice and peas. The rice is flavored with thyme or oregano
, coconut milk, chicken bouillon
, sofrito
, and the option of caper
s.
s, the combination of grain and a legume forming a complete protein
; compare rice and beans
. Gungo peas are particularly associated with Christmas. The peas are boiled with pimento seeds (allspice
) and garlic until tender. Salt, scotch bonnet, thyme
, scallion (spring onion) and coconut milk
are then added along with the rice and left to simmer until cooked. Variations of the recipe include the use of salt pork
or beef
instead of regular salt. This flavors the dish well and reduces the need for additional protein. Rice and peas the classic Sunday lunch dish is usually served with fried or baked chicken.
Dominican Republic
The Dominican Republic is a nation on the island of La Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western third of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands that are shared by two countries...
.
Dominican Republic
Moros de guandules con coco is a traditional coconut rice and pigeon pea dish served on ChristmasChristmas
Christmas or Christmas Day is an annual holiday generally celebrated on December 25 by billions of people around the world. It is a Christian feast that commemorates the birth of Jesus Christ, liturgically closing the Advent season and initiating the season of Christmastide, which lasts twelve days...
. Moros in Dominican cuisine is very similar to Jamaican rice and peas. The rice is flavored with thyme or oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
, coconut milk, chicken bouillon
Bouillon cube
A bouillon cube [ˈbuːjɒn kjuːb] or stock cube is dehydrated bouillon or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube...
, sofrito
Sofrito
Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised in cooking oil for 15-30 minutes....
, and the option of caper
Caper
Capparis spinosa, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. A caper is also the pickled bud of this plant...
s.
Jamaica
It is the mainstay of the Jamaican diet and is traditionally, but not exclusively, eaten with the Sunday meal. The dish is made with rice and any available legume, such as red kidney beans, pigeon peas (known as gungo peas), or cowpeaCowpea
The Cowpea is one of several species of the widely cultivated genus Vigna. Four cultivated subspecies are recognised:*Vigna unguiculata subsp. cylindrica Catjang...
s, the combination of grain and a legume forming a complete protein
Complete protein
A complete protein is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals...
; compare rice and beans
Rice and beans
Rice and beans is a very popular dish in Latin America, the Caribbean, and in communities of Latino, Caribbean or Sephardic...
. Gungo peas are particularly associated with Christmas. The peas are boiled with pimento seeds (allspice
Allspice
Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world...
) and garlic until tender. Salt, scotch bonnet, thyme
Thyme
Thyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...
, scallion (spring onion) and coconut milk
Coconut milk
Coconut milk is the water that comes from the grated meat of a coconut. The colour and rich taste of the milk can be attributed to the high oil content. In many parts of the world, the term coconut milk is also used to refer to coconut water, the naturally occurring liquid found inside the hollow...
are then added along with the rice and left to simmer until cooked. Variations of the recipe include the use of salt pork
Salt pork
Salt pork or white bacon is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon, salt pork resembles uncut slab bacon, but is...
or beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
instead of regular salt. This flavors the dish well and reduces the need for additional protein. Rice and peas the classic Sunday lunch dish is usually served with fried or baked chicken.
See also
- Arroz con PolloArroz con polloArroz con pollo is a traditional dish of Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Honduras and the Dominican Republic....
- Arroz con gandulesArroz con gandulesArroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean....
- Platillo Moros y CristianosPlatillo Moros y CristianosPlatillo Moros y Cristianos is a famous Cuban dish. It can be considered to be the Cuban version of rice and beans, a dish found throughout the Caribbean and in Brazil.-Name:...
- Gallo PintoGallo pintoGallo pinto is a traditional dish of Costa Rica that was introduced by nicaraguan immigrants. During the 1980's many nicaraguans immigrated to Costa Rica influencing their food and music. Though many variations exist, the dish at its most basic is composed of pre-cooked rice and beans fried together...
- Pabellón criolloPabellón criolloPabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef and stewed black beans that is considered by many to be the Venezuelan national dish....
- Rice and beansRice and beansRice and beans is a very popular dish in Latin America, the Caribbean, and in communities of Latino, Caribbean or Sephardic...