JAMAICAN COOKING 101 SERIES - Jamaican Rice & Peas
San Francisco, CA
Gluten Free, Organic, Vegan
Welcome to Chef Christopher’s Jamaican Cooking 101 series. It is here that you will learn how to master the art of heritage cooking while learning about my culture, the history of the dishes and tips and tricks that will make you the envy of all others in the kitchen. This week we will be making Jamaican Rice and Peas, a highly sought after dish worldwide and a staple in Caribbean households around the world. Here we will be preparing it like we do in my Restaurant Red’s House; www.eatreds.com xoxo LENGTH : 60 minutes LEVEL : (medium) SERVES: 4-5 Equipment: Stovetop or Burner, Bowls, Measuring cups, Wooden spoons, Fork, Can opener, Plastic wrap or Foil Paper. _______________________________ Terms & Conditions: A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place. Payment will be processed at the time of registration. Price does not include ingredients, recipe, equipment, transportation. The recipe will be available for a limited time on www.eatreds.com and password will be provided for access for a limited time & it is your own responsibility to have the recipe or take notes during the webinar. Chef Christopher and Red’s House are not responsible for any expenses incurred by you in preparing to attend its programs. Cancellation & Refunds: There will be no refund for cancellations for registration. All sales final. Chef Christopher reserves the right to cancel any program should a minimum number of participants not be reached. Responsibility: Chef Christopher and Red’s House are not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions. Chef Christopher and Red’s house shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues. Consent: Like all cooking activities, certain risks & dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment & instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, & choking. I have read the aforementioned risks & I am familiar with the nature of the classes & activities involved in the cooking classes. I understand & appreciate the inherent risks & the types of injuries that may occur as a result of my participation. I assert that my participation in Chef Christopher and Red’s house classes or activities is voluntary & I knowingly assume all risks associated therewith. Registration of the participant or authorized representative signifies acceptance of & agreement to be bound by all the terms & conditions as stated.
COOKING 101 SERIES - Jamaican Rice & Peas
Rice and peas was adopted from the Akan tribe hailing from Ghana and Ivory Coast in West Africa. The dish, which still exists in those countries today, is known as Waakye and of course consists of the usual rice and beans. However, the Akans add sorghum leaves and baking soda, while Jamaicans flavor the pot with thyme and pepper. One half of this popular dish is the staple, rice. Rice was popular in West African culture and the slaves brought the recipe with them to Jamaica and passed on the knowledge to their descendants. To help them adjust to their new, horrid environment, the slaves cooked food that was familiar to them, including rice and peas. Jamaican rice and peas has been nicknamed the Coat of Arms. Use of this term was first noted in 1930, when A. Bain Alves recalled how hundreds of men and women at a race meeting in Kingston could get up to “a quattie rice and peas” also known as Jamaican Coat of Arms. Fast forward decades later and “Jamaican Coat of Arms” is still ascribed to our rice and peas. Sunday is the most popular day for serving rice and peas? It’s certainly not coincidental. The practice dates back to the days of slavery. Back in the 1700’s, slaves were only allowed Sundays off from their backbreaking work. And on this day, the best foods were served – chief among them was rice and peas. From generation to generation, Jamaicans have been loyal to this dish and there are few occasions when rice and peas do not make the menu. In addition to being an important part of Sunday entrée, rice and peas hold center stage at weddings, funerals, festivals and nearly every special event in Jamaica. No longer reserved for Sundays, you can even find rice and peas on virtually every restaurant menu on the island.
Red's House - Prepared Ingredients (will be shipped to you or delivered the week of the livestream)