Peas ’n’ Rice

What it really is

A Bahamian tomato-based rice and pea side, simply seasoned with aromatics and herbs.

Bahamian peas ’n’ rice is a seasoned rice preparation in which pulses cook with the grains. Tomato, onion and thyme provide a savoury base. Here, “peas” means beans or pulses rather than necessarily fresh green peas; the kitchen should name the actual variety. Some versions include salted meat, which changes the flavour and raises the salt content, while others are meat-free. The rice and pulses cook together so the grains take on flavour from the pot. Peas ’n’ rice is usually a side for fish, chicken or another main; the protein is not part of the rice unless it is cooked into the same pot. The rice should be tender with the pulses still visible rather than mashed. Stock and cooking fat vary by recipe, so a menu should state if salted meat or stock is used and not imply a meat-free version unless confirmed.

Serve the seasoned rice hot with the pulses visible. If salted pork or stock is used, state it; otherwise, do not let a guest assume the side contains meat simply because other local versions may.

How it's served

• Serve as a side with fish, chicken or another main. Keep the pulses visible and the grains tender. If the kitchen uses salted meat, state which kind.

How to write it on the menu

Name the actual pulse and disclose salted meat or stock. Confirm the recipe before making dietary claims; salt varies with the legume, cooking fat and cured meat.