This month's Progressive Eats menu celebrates the foods of the Caribbean. Aaaaah, the Caribbean...home of all sorts of places that I long to visit, but probably never will. Unless I win the lottery that I usually forget to play. But that doesn't mean a girl can't armchair-deskchair-kitchentable travel!
Even though there are all sorts of wonderful ingredients and dishes I could have chose from, due to last-minute-itis, I kept it simple and made a Jamaican staple, red beans and coconut rice. This dish may look unassuming, but since it is simmered in coconut milk and infused with the heat of a Scotch Bonnet chile, it is both rich and nuanced, as well.
Even though there are all sorts of wonderful ingredients and dishes I could have chose from, due to last-minute-itis, I kept it simple and made a Jamaican staple, red beans and coconut rice. This dish may look unassuming, but since it is simmered in coconut milk and infused with the heat of a Scotch Bonnet chile, it is both rich and nuanced, as well.