Jamaican Stew Peas Recipe
In the heart of Jamaica's culinary tradition lies a dish that speaks volumes about its rich culture. Stew Peas is more than a meal; it's a sensory journey through the island's history. Jamaican Stew Peas is prepared using coconut, kidney beans, and salted meat. It is a popular dish mostly prepared on a Wednesday.
Ingredients
- 1 lb Pigtail
- 1 lb Beef Stew
- 2 Cups Round Red Peas/ Kidney Beans
- 1 Canned Coconut Milk
- 2 Sprig Thyme
- 6 Pimento Berries
- 2 Stalk Scallion
- 1 Green Scotch Bonnet Pepper
- 1 Clove Garlic
Instructions
- 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.