Tag: Jamaican

Fry bodi

~ Sophie ~ Leave a comment

A tasty side dish of green beans and tomato, eat it with grilled chicken and rice and peas. You can add a finely chopped chilli to spice it up if you like.

  • 1 tsp veg oil
  • 1 ripe tomato, finely chopped
  • ½ a small onion, finely chopped
  • 1 garlic clove, minced
  • 200g fine green beans, trimmed and cut in half
  • Salt and pepper
  1. Heat the oil in a small saucepan on a medium heat
  2. Add the onion with a pinch of salt and cook, stirring often, for about 5 mins
  3. Add the tomato and garlic and give it a stir, cooking for a further 2 mins
  4. Put in the beans and 2 tbsp water, stir together, season and cover
  5. Cook for around 8 mins, stirring occasionally, until the beans are tender

Rice and peas

~ Sophie ~ 1 Comment

The traditional accompaniment to jerk chicken, but also gorgeous on its own with some sauteed spinach and a drizzle of extra-hot chilli sauce.

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tsp veg oil
  • 1 tin coconut milk
  • 1 tin gungo peas, drained and rinsed (or kidney beans – but if you hate kidney beans as much as I do and you can’t find gungo peas, try borlotti beans instead)
  • 3 spring onions, chopped
  • ½ tsp dry thyme
  • ½ tsp ground allspice
  • 1 scotch bonnet chilli, whole but pierced with a fork a couple of times (you can leave this out if you prefer)
  • 1 tsp salt
  • 100ml water
  • 200g long grain rice (not the quick cook stuff)
  1. In a saucepan with a lid, heat the oil and cook the onion and garlic over a low heat for 5 mins
  2. Add the spring onion, coconut milk, gungo peas, thyme, allspice, chilli, salt and water. Bring to the boil
  3. Add the rice, stir in and put the lid on. Turn to a low simmer and cook for 15 mins
  4. After 15 mins, check the seasoning. If the rice still has a tiny bit of crunch to it, add a couple of tbsp boiling water and cook for another 3 mins.