One of Jamaica’s most beloved dishes is stew peas and rice, mainly because it is a comfort food. Despite being a warm, tropical island, locals love hearty soups and stews, which are typically better suited to cold climates. It is most likely due to the physical way in which most Jamaicans work, which requires them to eat meals that will fill them up and give them plenty of energy. Stew peas is a family favorite in most households, and is certainly in line with what many locals would call authentic island food.
As you look through the ingredients, you will notice that there is no salt on the list. This is because the pig’s tails have more than enough salt – some of which will need to be removed overnight.
If you are cooking this recipe in another part of the world, and you are looking for salted pig tails, you will be able to find them at any West Indian shop, but if you don’t have one in your town, ham hock will suffice. It won’t be authentic stew peas with ham hock, and you will have to add extra salt, but it will taste close enough.
Stew peas is typically served with rice and plantains and is one of the weekly staples in Jamaican homes. You can serve it without meat if you are vegetarian, but either way, it is a delicious meal served with fluffy rice.
Let’s take a look at the recipe for this scrumptious meal that will quickly become a favorite.
Ingredients
- two pigtails, cut into pieces
- 1 cup red beans, dry
- 1 pound stewing beef, cubed
- 1 small onion, diced
- 1 tablespoon butter or margarine
- 2 tablespoons red bell peppers, diced
- 2 tablespoons green bell peppers, diced
- 2 slices scotch bonnet pepper
- 2 stalks green onion
- 2 sprigs fresh thyme
- ½ teaspoon black pepper
- 1 teaspoon pimento seeds
Making Stew Peas Spinners (aka long dumplings)
- ¾ cup flour
- ¼ teaspoon salt
- Cold water to soften dough
Method
Day before:
- Rinse the beans in cold water. Soak in 4 cups of cold water overnight
- Rinse pigtails. Soak in 6 cups of cold water overnight
Next day (Step By Step Guide):
- Drain the pigtails, place them in a pot, and cover with cold water.
- Bring the water to a boil, boil for 5 minutes, and then drain the water.
- Place the pigtails back in the pot with 6 cups of cold water, bring to a boil, and then cook on a lower heat for 30 minutes.
- Add the red beans with their soaking water to the pot. Add the stewing beef.
- Cover the pot and boil on low for around 1 hour until beans are very tender. Keep the liquid levels the same – add boiling water to the pot as needed.
- Melt the butter/margarine in a pan over medium heat, sauté the onions, green onions, and bell peppers for around 3 minutes until onions are soft and transparent.
- Add pan ingredients to the pot on low heat, add the thyme, scotch bonnet pepper, black pepper, and pimento. Remove the scotch bonnet pepper after 2 – 3 minutes, or to taste.
- Make the spinners and add them to the pot. Simmer until stew thickens and the spinners are cooked, stirring often.
- Remove the bigger pieces of green onion, the sprigs of thyme, and the pimento.
- Serve the stew peas while hot on steamed rice and plantain.
Recipe Video
Below you’ll find a great video on how to make the best jamaican stew peas.
