Bermuda peas and rice is a traditional dish that has its roots in the island’s history and cultural influences. It is believed to have originated from the West African dish called “rice and peas,” which was brought to Bermuda by enslaved Africans during the colonial era.
The dish typically consists of rice cooked with pigeon peas, also known as gungo peas, which are native to Africa and Asia. The peas are simmered with aromatic ingredients such as onions, garlic, thyme, and sometimes tomatoes or coconut milk. The rice absorbs the flavors of the peas and seasonings, resulting in a savory and fragrant dish.
Bermuda peas and rice is commonly served as a side dish with various main courses, such as fish, chicken, or pork. It is a staple in Bermuda’s cuisine and is often enjoyed during festive occasions and family gatherings. The dish showcases the island’s cultural heritage and is a symbol of community and shared traditions.
In Bermuda, peas and rice is served in many local restaurants, especially those specializing in Bermudian cuisine. It can also be found at social events like beach cookouts, picnics, and holiday celebrations. The flavors of the dish are deeply comforting, with the combination of tender peas, aromatic seasonings, and fluffy rice creating a satisfying and hearty experience.
Overall, Bermuda peas and rice is a cherished dish that reflects the island’s history, cultural heritage, and love for flavorful and soulful cuisine.
Bermuda peas & rice
Ingredients
- 2 Cups long-grain white rice
- 1 Cup dried pigeon peas or substitute with canned pigeon peas
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 4 slices of bacon chopped
- 2 Tbsp vegetable oil
- 2 Cups chicken or vegetable broth
- 1 Tsp thyme leaves
- 1 bay leaf
- Salt and pepper to taste
Instructions
- If using dried pigeon peas, rinse and soak them overnight. Drain before using.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped bacon and cook until crispy.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
- Stir in the rice, dried or canned pigeon peas, thyme leaves, and bay leaf. Cook for a few minutes, stirring occasionally.
- Pour in the chicken or vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot with a lid, and simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed. Avoid opening the lid while cooking to ensure proper steaming.
- Once cooked, remove the bay leaf and season with salt and pepper to taste. Fluff the rice with a fork.
- Serve the Bermuda Peas ‘n’ Rice as a side dish with fish, meat, or any other desired main course.
