Sint Eustatius, a charming Caribbean island known for its rich cultural heritage, boasts a delectable national dish that embodies its vibrant spirit and diverse influences. The national dish of Sint Eustatius is a tantalizing combination of rice and peas, served alongside an array of provisions that creates a symphony of flavors on the palate. At the heart of this dish is a fragrant bed of rice infused with the subtle flavors of coconut milk, enhancing its texture and taste. The addition of tender peas not only contributes to the dish’s nutritional value but also provides a delightful burst of color that mirrors the island’s natural beauty. What truly sets this dish apart is the medley of provisions that accompanies it. Provisions, a term commonly used in the Caribbean to refer to various starchy vegetables like yams, sweet potatoes, and plantains, elevate the meal to a fulfilling and hearty feast. These provisions are often boiled, roasted, or fried, offering a delightful contrast to the softness of the rice and peas.
The dish’s creation is a testament to the island’s history of cultural amalgamation, drawing inspiration from African, Caribbean, and European culinary traditions. It encapsulates the essence of Sint Eustatius – a harmonious blend of cultures that have shaped the island’s identity. Savoring the national dish of Sint Eustatius is more than a culinary experience; it’s a journey through history, culture, and community. It’s a representation of the island’s unwavering spirit, resiliency, and the warm hospitality of its people. For anyone visiting this Caribbean gem, indulging in a plate of rice and peas with provisions is a must, as it provides a flavorful insight into the heart and soul of Sint Eustatius.
Rice and Peas with Provisions
Ingredients
For the rice and peas:
- 2 cups of long-grain white rice
- 1 cup of dried pigeon peas or substitute with canned pigeon peas
- 1 can 13.5 oz of coconut milk
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1 teaspoon of thyme leaves dried or fresh
- Salt and black pepper to taste
- 3 cups of water
For the provisions:
- 2 large yams peeled and cut into chunks
- 2 large sweet potatoes peeled and cut into chunks
- 2 ripe plantains peeled and sliced
- Vegetable oil for frying
Instructions
Prepare the Rice and Peas:
- In a large pot, heat a bit of oil over medium heat. Add the chopped onions and garlic, and sauté until they’re soft and translucent.
- Add the dried pigeon peas to the pot and stir for a few minutes.
- Pour in the coconut milk and water. Season with thyme, salt, and black pepper.
- Bring the mixture to a boil, then add the rice. Stir well.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
Prepare the Provisions:
- For the yams and sweet potatoes, peel them and cut them into bite-sized chunks.
- Place the yams and sweet potatoes in a pot of water, bring to a boil, and cook until they are tender but not mushy (around 15-20 minutes). Drain and set aside.
- Fry the Plantains:
- Heat vegetable oil in a frying pan over medium heat.
- Add the sliced plantains and fry until they’re golden brown and slightly crispy on the outside. Remove them from the pan and place them on a paper towel to absorb excess oil.
Serve:
- In individual serving plates, spoon a portion of the rice and peas.
- Arrange the yams, sweet potatoes, and fried plantains on the side.
- The dish is now ready to be enjoyed by 6 people.