Rice and Peas

The combination of rice and peas or beans is loved all over the Caribbean and has many variations. What are the roots of rice and peas on St. Martin, and why is this dish so popular?

In St. Martin and the rest of the Eastern Caribbean, the Pigeon Pea (Cajanus cajan) is typically used in this dish. It was brought to the Caribbean from Africa, and grows well in our climate. It can survive the dry season and produces lots of food with little care. They are still grown in backyards all over the island.

Rice also has a long history in the Caribbean. African Rice (Oryza glaberrima) was domesticated in Africa and was brought to the Caribbean by enslaved Africans. But it was not widely grown on St. Martin or nearby small islands. Here, available land and labor were focused on sugarcane, and rice was imported from Africa. Rice was one of few dry provisions able to survive the trip across the Atlantic.

Rice and peas from Yvette’s Restaurant in French Quarter.

During the 20th century, rice consumption in the region tripled. Perhaps this is because fewer people grew traditional ground provisions like cassava and sweet potatoes. Immigration to St. Martin brought new recipes featuring red beans, black beans and black eyed peas. Yet on this multicultural island, rice and peas is a traditional recipe that still satisfies.

What’s your recipe for rice and peas? What other dishes are most important to the culinary cultural heritage of St. Martin? Tell us by writing in to The Daily Herald or to [email protected].

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