Caribbean🍚 Starches

Peanut Rice and Peas

Name: Peanut Rice and Peas
Total time: 1 h 15 min
Cuisine: Caribbean
Ingredients: 1 lb raw peanuts; 6 cloves garlic; ~2 wings smoked turkey wings; ~2 cups coconut milk; ~2 scallion; ~1 scotch bonnet pepper; ~2 tsp thyme; ~1 tsp pimento seed; 2 tbsp coconut milk solids; ½ tbsp garlic powder; ½ tbsp onion powder; ½ tbsp seasoning salt; ~¼ tsp black pepper; 1 tbsp butter; 2 cups water; 1½ lb parboiled rice

⏱ 75 min

A classic Caribbean dish where peanuts replace traditional peas, cooked with coconut milk, smoked turkey wings, and aromatic spices. The finished rice is fluffy and flavorful, perfect as a standalone dish or paired with your choice of protein.

Adapted from a video by Deddy's Kitchen

How to make PEANUT RICE and PEAS! | Deddy's Kitchen

Watch on YouTube

Ingredients

raw peanutsapproximately three packages1 lb
garlic6 cloves
smoked turkey wings~2 wingsest.
coconut milkfreshly extracted from coconut~2 cupsest.
scallionJamaican purple variety preferred, or substitute with regular green onion~2est.
scotch bonnet pepper~1est.
thyme~2 tspest.
pimento seed~1 tspest.
coconut milk solidsthe pulp leftover after blending coconut2 tbsp

Steps

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1
Rinse the raw peanuts thoroughly to remove any dirt or debris. If using multiple packages, wash and drain them well.
2
Bring water to a boil in a pot and add the cleaned peanuts and crushed garlic. Cook on high heat for about 15 minutes.
3
Cut fresh coconut into small pieces, add to a blender with water, and blend until smooth. Strain through a fine sieve to separate the milk from the solids. Blend the remaining solids with more water to extract additional milk.
4
After the peanuts have cooked for about 15 minutes, pour all of the freshly extracted coconut milk into the pot and continue cooking for 20 to 25 minutes until the peanuts are tender.
5
Add whole scallion (to be removed later), whole scotch bonnet pepper, thyme, and pimento seeds to the pot to infuse flavors as everything cooks together.
6
Stir in approximately 2 tablespoons of the reserved coconut solids (the pulp from blending) to enhance flavor and texture.
7
Add half tablespoon of garlic powder, half tablespoon of onion powder, half tablespoon of seasoning salt, and black pepper to taste. Stir well and allow to cook together.
8
Taste the mixture. If needed, add another teaspoon of seasoning salt to achieve the desired flavor.
9
Continue cooking for another 10 to 15 minutes until the peanuts are completely tender and fully cooked through.
10
Stir in about 1 tablespoon of butter. If the mixture looks dry, add 1 to 2 cups of water.
11
Taste again and adjust the seasoning to your preference.
12
Wash the parboiled rice thoroughly and drain well. Pour the rice into the peanut mixture and stir to combine.
13
Add enough water so that it reaches at least 1 inch above the rice. Bring to a boil on high heat, then reduce to medium heat, cover, and steam for 10 to 15 minutes until the rice is fully cooked and fluffy.
14
Once the rice is cooked, gently fluff it with a fork. Remove the scallion and scotch bonnet pepper. Serve hot, optionally with curry lamb or your choice of protein.

Peanut Rice and Peas

Ingredients

Steps

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