BizzysBites Ice and Peas BUY NOW

 is an Antiguan-style ice and peas flavourful and satisfying meal often enjoyed as street food or at casual gatherings?

This is a popular dish in Antigua and Barbuda, often served as a side with fried fish, jerk chicken, or other hearty Caribbean meals. ice and peas are typically made with split peas known locally as “ice peas” in Antigua and other parts of the Caribbean. The peas are cooked in coconut milk with spices and herbs, creating a rich, creamy texture and delightful flavour.

Ingredients:

• 1 cup split peas (ice peas)
• 1 cup long-grain white rice (washed)
• 1 can (400ml) coconut milk
• 3 cups water (or chicken broth for added flavour)
• 1 medium onion, finely chopped
• 2-3 garlic cloves, minced
• 1-2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 scotch bonnet pepper (whole, not cut, to control heat level)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tbsp oil (vegetable or coconut oil)

Instructions:

1. Rinse and Soak the Split Peas: If you use dried split peas (ice peas), rinse them under cold water. Optionally, soak them in water for 2-3hours to help soften them, but this is not essential if you’re short on time. If using canned split peas, simply drain and rinse them.
2. Cook the Split Peas: Heat the oil over medium heat in a medium pot. Add the onions and garlic, sautéing for 3-4 minutes until softened and fragrant. Add the split peas and water (or chicken broth), and bring to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the peas are tender but not completely broken down. The peas should retain some texture.
3. Add Coconut Milk and Spices: Stir in the coconut milk, thyme, salt, black pepper, and the whole scotch bonnet pepper (don’t cut it, as you want to control the level of heat). Bring the mixture to a simmer again, cooking for about 5 minutes.
4. Add the Rice: Once the peas are cooked and the coconut milk has thickened a bit, add the washed rice. Stir well, cover the pot, and reduce the heat to low. Let the rice cook for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Make sure not to stir too often to avoid breaking up the rice and peas.
5. Final Adjustments: Once the rice and peas are fully cooked, remove the whole scotch bonnet pepper. Taste the dish and adjust the seasoning if needed. You can add more salt or pepper, or even a bit of extra coconut milk if you prefer a creamier dish.
6. Serve: Fluff the rice with a fork and serve hot alongside your favourite Caribbean main dishes, such as fried fish, stewed chicken, or grilled meats.

Flavour Profile:

The dish is flavourful but not overly spicy, with a balance of savoury, aromatic, and slightly sweet notes, especially when cooked with coconut milk. The creamy coconut milk gives the dish a slightly sweet and rich flavour, which pairs wonderfully with spicy or grilled meats.

The whole scotch bonnet pepper adds flavour and a subtle heat. You can omit the pepper or use a milder variety if you prefer a milder version.

The pigeon peas add an earthy richness that complements the lightness of the rice.

Cultural Significance:

BizzysBites Ice and Peas is a staple in Antiguan cuisine, often eaten as a hearty meal during festivals or family gatherings. It’s a dish that reflects the island’s agricultural heritage, where rice and legumes like pigeon peas are grown locally.

Conclusion:

 BizzysBites Ice and Peas is a wonderful, comforting side dish that embodies the flavours of the Caribbean. With its mix of split peas, coconut milk, and aromatic herbs, this dish brings a touch of Antiguan warmth to any meal. It’s simple yet packed with flavour, offering a satisfying complement to the island’s bold and spicy main courses.

This dish is a great example of the simple yet delicious comfort food that Caribbean cuisine is known for. Thank you for reading our blog post. BUY NOW