One of Jamaica's strongest connections to its Ghanaian roots; rice cooked with red kidney beans, coconut cream, herbs and spices in a flavourful broth.
Weigh out 245g of dried kidney beans and rinse them off.
Put peas to soak overnight to rehydrate in 1L of cold water.
Once the peas are rehydrated, pour off the water and add in 2L of fresh hot water, the onions, scallion, 10 sprigs of thyme, bay leaves, garlic cloves and ground pimento.
Boil on a medium-high heat for 30-40 minutes until the peas are soft to the touch. You can check by taking one out of the pot and squeezing between your fingers.
Once the peas are soft, a lot of the water will have reduced and you should have about 1L of water left in the pot. Add back in 750ml of fresh hot water, the mixed herbs, paprika, black pepper, sea salt, garlic granules and creamed coconut.
Leave to boil for a further 20 minutes on a medium heat.
Add in the rice, the rest of the thyme and the scotch bonnet pepper and stir well, making sure that the rice and peas are mixed properly and you don’t have too many peas congregated in one area. It is more or less impossible to do this properly once the rice has cooked.
Leave to cook on a medium-low heat for 20 minutes until it looks like the water has dried out.
Cover the pot lid with some foil or cling film and turn the heat down to low so the rice can steam through for another 20 minutes until it is completely cooked and dried out.
Remove as much thyme and bay leaves as possible and serve.