One of the most legendary and creative combos of the Caribbean is rice and peas, two starchy options that come together with spices to make a dish of icon status. As a child, rice and peas was ALWAYS the accompaniment; whether we were having stewed chicken, curry or callaloo, rice and peas was always on the menu—still is.
When served with a hearty scoop of saucy beef curry, a warming and interesting plate of food, this combo is perfect for the cold months. But honestly, I would enjoy it all year round. The secret to a deeply flavoured and rich curry is to toast the spices and NEVER ever use low-fat coconut milk. The creamy richness balances the spice in both the rice and peas, and the curry.
The best part about both of these dishes? They get better with time. Curry is yum on day one, but it's EVERYTHING on day three.
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