Pigeon Peas and Rice

Bahamian Pigeon peas and Rice contains a pretty basic ingredient list: deep brown pigeon peas, white long grain rice (most local chefs use the Mahatma brand), seasoned with tomatoes, onions, fresh thyme, tomato paste and (usually) salted pork or bacon.

Depending on the dining audience, spicy goat pepper can also be included to give the dish some additional kick. Essentially all of these ingredients work in tandem to flavour and “brown” the rice, which results in a hearty and well seasoned pot.  In general, Bahamian Peas n’ Rice is the signature side dish served alongside a wide variety of other mealtime components such as: steamed or fried fish/chicken, baked macaroni and cheese, potato salad, cole slaw, fried plantain and maybe tossed salad too.

Bahamian Peas n’ Rice is made (as stated above) with pigeon peas. In contrast, Jamaican rice and peas is made with beans or any available legume, most commonly the kidney bean. It tends to more closely resemble the rice dishes of our Latin American neighbors such as Costa Rica’s “gallo pinto” (with red or black beans) or even the “hoppin’ John” (with black-eyed peas) found throughout the southern US.

Bahamian Peas n’ Rice is a heavier dish than its Caribbean counterparts as a result of the salted pork component and chunky vegetables. In contrast, you’ll find that dishes like Jamaican Rice and Peas rely on scallions and coconut milk for the flavor so the dish is a little sweeter and lighter in texture.