Jamaican Stew Peas is prepared using coconut milk, kidney beans, and salted meat. It is a popular dish mostly prepared on a Wednesday.
There’s something inherently special about the way traditional recipes connect us to the heart and soul of a culture, and this Jamaican Stew Peas is no exception.
The first step is to gather the ingredients, and in this case, it’s a package of pigs tail. The ritual begins with a thorough rinse under fresh water. Then, a saucepan of water is set to boil, ready to receive the pigs tail for its initial cook. Fifteen minutes on high heat, and the savory journey has officially begun.
The next component of this dish, the peas, is a true Jamaican staple. The vibrant red color and earthy flavor are a testament to the island’s rich agricultural heritage. With the beef stew cut into bite-sized pieces, they are added to the peas in a pressure cooker.
The ground seasonings are then peeled and washed. Now, the pigs tail has finished its first dance with the heat, and it’s time to join the peas and beef stew in the pressure cooker.
The fragrance fills the kitchen as garlic cloves are bruised and added, infusing the pot with their aromatic essence. The pressure cooker seals the flavors together, intensifying the anticipation of what’s to come.
As the timer reaches 40 minutes, I can hardly contain my excitement. The pressure cooker hisses, releasing the pent-up flavors, and when I open the lid, I’m greeted by the comforting sight of tender peas, succulent beef stew, and the unmistakable aroma of pigs tail.
To elevate the dish to its authentic Jamaican essence, I add the final touches. Bruised scallions, fragrant thyme, aromatic pimento berries, creamy coconut milk, and the subtly fiery presence of the scotch bonnet pepper. Each element adds a layer of complexity to the flavors, creating a harmonious blend that’s distinctively Jamaican.
The dough for the spinners is kneaded with care and added to the pot. Ten more minutes of simmering, and it’s time to unveil the masterpiece.
The scent that wafts from the pot is enough to make my taste buds dance with delight. With a sense of reverence for the tradition and culture that’s infused in every bite, I serve the stew peas hot, ready to savor the flavors of Jamaica.
Remove the pigs tail from the packaging rinse thoroughly with fresh water. Place into the saucepan and add water to boil on high heat for 15 minutes.
Wash peas and place into a pressure cooker. Cut Beef Stew into bite sizes, wash and place into the pressure cooker.
Peel and wash the seasonings and place them in a bowl.
After boiling the pigs tail for 15 minutes drain and remove from the pot rinse and place into the pressure cooker. Bruise the clove of garlic and add into the pot with water 2 finger height above the ingredients in the pot.
Cover the pressure cooker and cook on high heat for 40 minutes.
After pressuring for 40 mins turn the stove off and allow the pressure to release before you open the pressure cooker. After opening the Pressure Cooker pour into a big enough pot on medium-high heat.
Stir and check if your peas are cooked or 3/4 way cooked. If not cooked through add 1 Cup water and cook for an additional 20-25 mins on Medium-High Heat.
If peas are cooked through add Bruised scallions, thyme, pimento berries, coconut milk, and bruised scotch bonnet pepper. Stir, cover and cook for 15 minutes.
Knead the dough for the spinners and add after the 15 minutes of cooking and cook for an additional 10 minutes. After 10 minutes turn off the stove and serve hot.
If your peas are not cooked through after the 40 minutes of pressuring add 1 Cup water and cook on medium heat for an additional 20-25 minutes. Then move on to Step 8.
To ensure your beans cook evenly and become tender, soak them overnight in water.
These two seasonings are essential for authentic flavor. Dried thyme can be substituted for fresh.
Taste the stew peas as it simmers and adjust the seasoning as needed. You might need to add more salt, pepper, or thyme to achieve the desired flavor.
