Jamaican Stew Peas

Jamaican Stew Peas Recipe - Authentic & Flavorful

Region / culture: Jamaica | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Jamaican Stew Peas is a traditional Caribbean dish that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in Jamaican cuisine and is often enjoyed with rice or bread.

History

Stew Peas has its roots in African cuisine, brought to Jamaica by enslaved Africans during the transatlantic slave trade. Over time, the dish evolved to incorporate local ingredients such as red peas, coconut milk, and scotch bonnet peppers. Today, it is a beloved dish that is enjoyed by many Jamaicans and visitors alike.

Ingredients

2 cups red peas
0.5 lb (227 g) salt beef
1 lb (454 g) stew beef (you can also use pigtail if you prefer)
1 scotch bonnet pepper
2 stalks escallion
3 sprigs thyme
2 cups coconut milk (or 0.25 box)
6 pimento seeds
3 cloves garlic
salt and pepper to taste
spinners (see recipe below)

SPINNERS

1 cup flour
0.5 tsp salt
Enough water to bind

How to prepare

Boil the salted beef twice in a medium-sized pan and then drain it.
In the same pan, combine the peas, meat, and garlic. Boil until the peas are tender, which should take about 1.5 hours.
Add coconut cream, spinners, and seasoning to the pan. Cook for approximately an hour.
Season the mixture to taste.
Thicken the mixture by combining 3 tbsp of flour with 0.25 cup of water. Strain the mixture into the stew.
Continue boiling until the stew thickens.
In a medium bowl, combine flour and salt.
Using your hands, work the mixture while gradually adding enough water to bind it together, forming a stiff dough.
Roll the dough into 1-inch long pieces and drop them into the boiling stew peas or soup.
Boil until the dough pieces float or add them during the last 20 minutes of the cooking process.
Serve with rice.

Variations

You can add additional vegetables such as carrots, potatoes, or pumpkin to the stew for added flavor and nutrition.
For a vegetarian version, you can omit the meat and use vegetable broth instead.

Cooking Tips & Tricks

Be sure to boil the salted beef twice to remove excess salt before adding it to the stew.

- For a richer flavor, you can use pigtail instead of stew beef.

- Adding spinners (dumplings) to the stew adds a unique texture and flavor to the dish.

- Adjust the amount of scotch bonnet pepper to suit your spice preference.

Serving Suggestions

Jamaican Stew Peas is traditionally served with white rice, fried plantains, or Jamaican hard dough bread.

Cooking Techniques

Boiling the salted beef twice helps to remove excess salt and tenderize the meat.

- Adding coconut milk to the stew adds a rich and creamy texture to the dish.

Ingredient Substitutions

If you can't find red peas, you can use kidney beans or black-eyed peas as a substitute.

- If you prefer a milder spice level, you can use a milder pepper such as a jalapeno instead of a scotch bonnet pepper.

Make Ahead Tips

Jamaican Stew Peas can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Jamaican Stew Peas in a large bowl with a side of rice and garnish with fresh thyme or chopped scallions for a beautiful presentation.

Pairing Recommendations

Jamaican Stew Peas pairs well with a refreshing tropical drink such as a Jamaican fruit punch or sorrel drink.

Storage and Reheating Instructions

Store any leftovers of Jamaican Stew Peas in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Jamaican Stew Peas contains approximately 400 calories.

Carbohydrates

Each serving of Jamaican Stew Peas contains approximately 40 grams of carbohydrates.

Fats

Each serving of Jamaican Stew Peas contains approximately 20 grams of fats.

Proteins

Each serving of Jamaican Stew Peas contains approximately 30 grams of proteins.

Vitamins and minerals

Jamaican Stew Peas is rich in vitamins and minerals such as vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains gluten from the flour used to make the spinners.

Summary

Jamaican Stew Peas is a nutritious dish that is high in protein and fiber, making it a filling and satisfying meal.

Summary

Jamaican Stew Peas is a delicious and comforting dish that is perfect for a cozy meal at home. With its rich flavors and hearty ingredients, this dish is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Jamaican Stew Peas. It was a hot summer day in Kingston, Jamaica, and I was visiting my friend, Maria, who was an incredible cook. She had invited me over for dinner, and as soon as I walked into her kitchen, I was hit with the most amazing aroma. Maria was standing over a pot, stirring a rich and fragrant stew that looked absolutely delicious.

I asked her what she was making, and she told me it was Jamaican Stew Peas, a traditional dish that her mother had taught her how to make. I watched as Maria added kidney beans, coconut milk, and a variety of spices to the pot, creating a mouthwatering stew that simmered and bubbled on the stove.

As we sat down to eat, I took my first bite of the stew and was immediately blown away by the flavors. The richness of the coconut milk, the heat of the scotch bonnet peppers, and the earthiness of the beans all combined to create a dish that was unlike anything I had ever tasted before.

After dinner, I begged Maria to teach me how to make the stew. She laughed and agreed, saying that she was more than happy to pass on her family recipe to me. We spent the rest of the evening in her kitchen, with Maria patiently guiding me through each step of the process.

Over the years, I have made Jamaican Stew Peas countless times, each time eliciting the same joy and satisfaction that I felt the first time I tasted it at Maria's house. I have made a few tweaks and adjustments to the recipe, adding my own personal touch here and there, but the core of the dish remains true to Maria's original version.

One of the key ingredients in Jamaican Stew Peas is the use of pig's tail, which adds a rich and smoky flavor to the stew. I remember the first time I went to the market to buy pig's tail, feeling slightly unsure and out of my element. But with Maria's guidance, I selected the best cuts of meat and brought them home to start cooking.

Another important component of the stew is the use of thyme, garlic, and scallions, which add depth and complexity to the dish. I remember plucking fresh thyme from my herb garden, crushing garlic cloves with the back of my knife, and chopping scallions with precision and care.

As the stew simmered on the stove, filling my kitchen with its intoxicating aroma, I felt a sense of pride and accomplishment wash over me. I had successfully recreated Maria's recipe, paying homage to her and the culinary traditions of Jamaica.

I have shared my recipe for Jamaican Stew Peas with friends and family over the years, each time receiving rave reviews and requests for seconds. The dish has become a staple in my household, a comforting and flavorful meal that never fails to satisfy.

Every time I make Jamaican Stew Peas, I am transported back to that hot summer day in Kingston, sitting in Maria's kitchen and learning how to cook a dish that would become one of my favorites. I am grateful for the memories and experiences that have shaped my culinary journey, and I look forward to passing on this recipe to future generations, keeping alive the traditions and flavors of Jamaica for years to come.