Jamaican Bean Stew and Jerk Rice

by Arriel Bullock
(Montego Bay, Jamaica)

Jamaican Bean Stew and Jerk Rice || Jamaican Recipe Contest Entry #1

We, Jamaicans, are known for being creative in everything, especially when it comes to our food. In a bind, we know how to ‘tun we han mek fashion’ (use whatever is readily available to create something extraordinary).

It is when funds are low and supplies are rationed that the true creative genius comes out, especially when there are little mouths (children) to feed.

Being a single mother of a growing boy, I am always trying to come up with nutritious dishes that will be both satisfying and delicious, while staying within the budget and using what I find in the cupboard. The recipe below was thus created for dinner one evening and the resulting dish was excellent.

Jamaican Jerk Rice

Ingredients:

1 cup plain, white rice (any brand will do, but Jasmine rice gives a lovely flavour)
1 cup water
1 cup coconut milk
1 tsp Island Spice Jerk seasoning
1 tsp soy sauce
1 tsp margarine
1 tsp ginger
pinch of salt
pepper to taste (any type)

Directions:
In a cooking pot, bring the cup of water to boil, then add the coconut milk, jerk seasoning, soy sauce, ginger, salt and pepper, stirring to ensure a thorough blend (approximately 30 seconds).

Reduce the flame to medium heat and add the rice and margarine, stirring for even distribution.
Cover the pot and let cook for approximately 15 minutes (or until water is almost completely dried out).
Give one last stir, replace the cover on the pot, turn off flame and leave rice to finish steaming (approximately 5 minutes).

Note: Steaming the rice gives a fluffier texture to the grains. Ensure that there is just enough moisture in the pot for steaming, but not too much water to make the rice soggy.

Jamaican Bean Stew

Ingredients:
½ cup pre-cooked gungo peas (or any other bean of choice)
¼ cup sweet corn
1 small irish potato (diced)
1 slice of pumpkin (diced)
1 small onion (diced)
1 small tomato (diced)
½ small sweet pepper (diced)
4 fingers of okra (cut in bite sizes according to preference)
½ cup coconut milk
½ tsp turmeric
1 tsp margarine
pinch of salt
pinch of black pepper

Directions:

In a frying pan, melt the butter and sauté the onion, tomato, sweet pepper and okra.
In a bowl, mix the coconut milk with the turmeric, salt and black pepper.
Add the coconut milk mixture to the sautéed vegetables, along with the Irish potato and pumpkin and stir.
Reduce heat and let simmer for approximately 4 minutes stirring occasionally.
Add gungo peas (or another bean of choice) and sweet corn and cook for another 2 minutes or until the sauce has thickened to satisfaction.
Remove from heat and serve with the jerk rice.

Note: You may substitute coconut oil, olive oil or butter for the margarine, according to your taste or preference.

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