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Bahamian Peas n' Rice

For many, "sun, sand and sea" is the beloved trilogy that encapsulates the true essence of The Bahamas. However, for locals, our culture and history are vastly depicted through our food. A required side dish among native menus, peas n' rice is a traditional staple that has traversed generations of home cooks. Though it's preparation is fairly simple, it's origin is quite remarkable. Peas n' rice or Rice n' peas as it is commonly known throughout the Caribbean, originated from a Ghanaian rice dish called "Waakye". The dish was prepared by enslaved West Africans during the Transatlantic slave trade using rice and any available legume, including pigeon peas or kidney beans. Variations of the recipe also include the use of salt-beef as a substitution for added salt.

Fragrant aromatics, pigeon peas, and rice, cooked in a flavorful tomato-based broth.

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peas n rice 101
  • Rice: The topic of rice is usually one of pure preference, for this recipe although long-grain is preferred it can be a bit unpredictable when gauging the liquid to