Rice & Peas, a dish brought to the Western Caribbean by enslaved West Africans from Ghana and the Ivory Coast, is a mainstay in The Bahamas, Jamaica, Trinidad and Tobago, Barbados and many other English-speaking Caribbean islands. It is also delicious—especially served with some of our Shrimp Without Grits.
Really simple to make, it starts, as many Caribbean dishes do, with a sofrito made from red and green bell peppers, onion and celery. To cut down on time, we used canned dark red kidney beans, but they worked just fine!