Stewed Dry Pigeon Peas Recipe - Chris De La Rosa

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

pigeon peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and quicker to cook.

Heat a wide pan over medium flame and add about 1 tablespoon of olive oil.

Add 1 cup of garlic cloves, 1 medium onion, and 1/4 cup of diced celery to the pan.

Add 3 chopped scallions and 1 cup of diced bell pepper to the mixture.

Add fresh thyme and lower the heat to low, cooking for about 5 minutes to develop flavors.

Add fresh ground black pepper to the mixture.

Add 1 whole scotch bonnet pepper to the pan without breaking it, and continue to cook on low for 5 minutes.

Rinse 1 can of dried pigeon peas to remove excess sodium and add it to the pan.

Add a pinch of sea salt to the mixture and increase the heat to medium-high to bring it to a boil.

Add 1 medium diced tomato, coconut milk, and water to the pan, stirring to combine.

Once boiling, reduce the heat to a simmer and cook for about 15 minutes, tasting for salt near the end.

If the gravy is too thin, crush some of the peas with the back of a spoon to thicken it up.

Turn off the stove and serve the stewed pigeon peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary