Why rice and peas is the true taste of Jamaica

Discover the story of rice and peas, Jamaica’s “Coat of Arms,” a dish that carries heritage and brings families together.

Rice and peas: the dish that brings families together
Rice and peas is one of Jamaica’s most loved dishes, often called the “Coat of Arms” of the island. It is served at Sunday dinners, family gatherings and celebrations, bringing people together with flavour and tradition.

Cultural significance
The dish is simple but powerful. Rice is cooked with kidney beans or pigeon peas, coconut milk, thyme and Scotch bonnet pepper. It is aromatic, comforting and central to Jamaican cuisine.

Legacy and resilience
Rice and peas has stood the test of time. Its roots in West African cooking, adapted with Caribbean ingredients, created a dish that is practical, nourishing and full of meaning. It remains a symbol of continuity, resilience and shared identity.

Why not rice and beans?
In Jamaica the word “peas” refers to local legumes like pigeon peas and red kidney beans. Even when kidney beans became the common choice, the name rice and peas remained out of tradition and cultural pride.

A dish of heritage and heart
At Jenny’s Jerk Chicken we serve rice and peas alongside jerk chicken, curry goat or fried plantain. It is a dish that carries heritage and brings families together, one serving at a time.