A colleague gave me this Reggae Reggae Cookbook by Levi Roots, from the Dragon’s Den investor’s show.
The first solid meal in the book is Rice and Peas.
‘Peas are what Jamaicans call red kidney beans,’ Roots explains. It’s a one-tin meal for 4, which would be vegan were it not for a knob of butter. It took me 1hr 20 to go from laying out the ingredients to serving it up. I used dried garlic and thyme, which seemed to work fine. I had 200g rice left, not the 500 suggested, but it still filled the whole roasting tin when cooked. That said, I added it in too soon. I also lifted the lid during cooking, against advice.
The finished dish had a great medley of spices. I didn’t realise how fierce a scotch bonnet chilli was.
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