Pigeon Peas I

Pigeon Peas I Recipe from Trinidad and Tobago - Delicious and Easy-to-Make

Region / culture: Trinidad and Tobago | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Pigeon Peas I is a delicious and hearty dish that combines tender beef with fresh pigeon peas, coconut milk, and aromatic spices. This recipe is perfect for a comforting meal that will warm you up on a cold day.

History

Pigeon peas have been a staple in Caribbean and Latin American cuisine for centuries. They are a versatile legume that can be used in a variety of dishes, from soups and stews to rice and beans. This recipe for Pigeon Peas I is a classic dish that showcases the rich flavors of pigeon peas and beef.

Ingredients

4 tbsp of oil
1 tbsp of brown sugar
1 lb (454 g) of beef, cut into cubes
8 oz (227 g) of white rice
4 oz (113 g) of fresh pigeon peas
4 oz (113 g) of coconut milk
salt and pepper

How to prepare

In a stew pot, heat the oil.
Stir in the brown sugar until it is almost caramelized.
Add the beef with a small amount of water and simmer, partially covered, until the meat is halfway cooked.
Add the remaining ingredients.
Simmer for 20 minutes.
Cover and set aside for 15 minutes before serving.

Variations

For a vegetarian version, you can omit the beef and add more vegetables like bell peppers and carrots.
You can also add some diced tomatoes or tomato paste for a richer flavor.

Cooking Tips & Tricks

Make sure to brown the sugar until it is almost caramelized to add a depth of flavor to the dish.

- Simmer the beef with a small amount of water to ensure it is tender and juicy.

- Let the dish sit for 15 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve Pigeon Peas I with a side of fried plantains and a fresh salad for a complete meal.

Cooking Techniques

Simmering the dish allows the flavors to develop and the meat to become tender.

Ingredient Substitutions

You can use chicken or pork instead of beef in this recipe.

- If you don't have fresh pigeon peas, you can use canned pigeon peas instead.

Make Ahead Tips

Pigeon Peas I can be made ahead of time and reheated before serving. Just make sure to store it in an airtight container in the refrigerator.

Presentation Ideas

Garnish the dish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Pigeon Peas I pairs well with a side of rice or quinoa.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Each serving of Pigeon Peas I contains approximately 500 calories.

Carbohydrates

- White rice: 8 oz (227 g) - 45g of carbohydrates

- Brown sugar: 1 tbsp - 12g of carbohydrates

- Pigeon peas: 4 oz (113 g) - 20g of carbohydrates

Fats

- Coconut milk: 4 oz (113 g) - 24g of fats

Proteins

- Beef: 1 lb (454 g) - 60g of proteins

Vitamins and minerals

Pigeon peas are a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals.

Summary

Pigeon Peas I is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Pigeon Peas I is a flavorful and nutritious dish that is perfect for a cozy meal at home. With a mix of tender beef, pigeon peas, and aromatic spices, this dish is sure to become a family favorite.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe. It was passed down to me by my dear friend Maria, who grew up in the countryside of Puerto Rico. Maria was a master in the kitchen, and her Pigeon Peas recipe was a family favorite. She taught me the secret to making this dish perfectly, and I have cherished it ever since.

Maria's Pigeon Peas recipe was simple yet flavorful. It combined the earthy taste of pigeon peas with the richness of coconut milk and the tanginess of sofrito. The result was a hearty and satisfying dish that was perfect for family gatherings and special occasions.

I still remember the day Maria invited me over to her home to teach me how to make her famous Pigeon Peas. The kitchen was filled with the aroma of garlic, onions, and peppers as she chopped and sautéed the ingredients. I watched in awe as she added the pigeon peas, coconut milk, and seasonings to the pot, letting it simmer and develop the flavors.

As the dish cooked, Maria shared stories of her childhood in Puerto Rico and how her family would gather around the table to enjoy this traditional recipe. She explained the importance of using fresh ingredients and taking the time to let the flavors meld together. I listened intently, taking mental notes of every step she took.

After a few hours of simmering, Maria's Pigeon Peas were ready to be served. The smell alone was enough to make my mouth water. I watched as she scooped a generous portion onto a plate and topped it with a sprinkle of fresh cilantro. The first bite was pure bliss - the creamy coconut milk, the tender pigeon peas, and the bold flavors of the sofrito all came together in perfect harmony.

From that day on, I made Maria's Pigeon Peas recipe a staple in my own kitchen. I would often make it for my family and friends, who would rave about the flavors and ask for the recipe. I felt proud to carry on Maria's tradition and share her delicious dish with others.

Over the years, I have made a few tweaks to the recipe, adding my own touches here and there. I have experimented with different seasonings, vegetables, and proteins to create unique variations of the dish. But no matter how much I play around with the recipe, I always come back to Maria's original version - it is a classic that never fails to impress.

As I sit here now, reflecting on the memories of learning to make Maria's Pigeon Peas, I am filled with gratitude for the lessons she taught me in the kitchen. Cooking is more than just following a recipe - it is about sharing traditions, creating memories, and bringing joy to those we love. And for that, I will always be thankful to Maria for passing on her knowledge and passion for cooking.