A Caribbean-inspired side dish from Beca Lyne-Pirkis
The very talented Bajan-Welsh singer-songwriter Kizzy Crawford was a guest on one of my shows, and she happily shared with me her aunt’s recipe for traditional rice and peas. This dish matched my jerk cauliflower perfectly and all the meal needed was something sweet and tangy to balance the strong flavours—which is where my pineapple salsa fits in neatly. You have to make all three dishes to understand how amazing this dish is; just ask Kizzy, as she said it was perfect and reminded her of visiting family in Barbados.
For the rice and peas:
1 tin of gungo peas, including liquid
1 small onion
2 spring onions, chopped
2 garlic cloves, chopped
1 tsp dried thyme
1 tin of coconut milk
400g long grain rice, rinsed and drained
For the salsa:
1 medium red chilli
3 large spring onions
A small bunch of coriander
3 tbsp rapeseed oil
Empty the canned gungo peas and liquid into a large saucepan. Fill the empty can with water and pour into the saucepan. Add the chopped onion, spring onions, garlic, dried thyme, salt and pepper.
Add the coconut milk and 120ml water and bring to the boil. Add the long grain rice and boil on high for 2 mins.
Turn the heat down low and cook covered until all the water is absorbed (about 15 to 20 mins). Fluff with a fork before serving.
For the pineapple salsa, remove the skin from the pineapple and chop into small cubes. Chop the chilli, spring onions and coriander and place in a bowl along with the pineapple.
Squeeze in the lime juice and add the oil. Season with a little salt, stir and taste to check the seasoning. Add more lime juice or salt as needed. These are perfect served alongside my roasted jerk cauliflower.
Recipe: Beca Lyne-Pirkis
From Bwyd Beca—My Food