In the classroom this week we read Sandra L. Richards’ book Rice & Rocks. The protagonist is a child of Jamaican heritage who learns that his friends come from different cultures around the globe that all love to eat rice and beans.
In the kitchen we made rice and peas (the Jamaican name for beans in this dish as it’s traditional to use Gungo or pigeon peas) with Jamaican flavors, which include green onions, allspice, ginger, coconut, and thyme. We also enjoyed a chilled Jamaican drink called sorrel tea, which features hibiscus, citrus, and fragrant spices.
