Actually, black beans, but they’re known as peas in the Caribbean!
Make a jerk marinade by processing 4 spring onions, a red chilli, a 1 inch piece of ginger, ˝ tsp allspice, a few springs of thyme,
2 Tbs white wine vinegar and 2 Tbs dark soy sauce, until you have a smooth paste. Spread all over a couple of chicken legs in a
shallow dish, cover and let marinate for a few hours in the refrigerator. When ready to cook, add the chicken legs to a hot greased
roasting pan and roast for about 40 minutes in a 170°C oven. Meanwhile, make a salsa with cubed mango, chopped red chilli,
sliced spring onions and lime juice, set aside for the flavours to mingle. Cook rice with some coconut cream diluted with water,
adding drained canned black beans towards the end to heat up. Fluff up the rice and serve with the chicken and salsa.