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How to make Stew Peas with Pigtail (Jamaican)

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Stew Peas with Pigtails

Cultural Context

Stew Peas with Pigtails is a beloved Jamaican dish that showcases the island's rich culinary heritage. Traditionally made with salted pigtails and red peas, it's a hearty meal often enjoyed on Sundays or during family gatherings. The dish reflects the resourcefulness of Jamaican cooking, utilizing local ingredients to create a flavorful stew. Today, variations exist, with some opting for different meats or vegetarian versions, but the essence of the dish remains a staple in Jamaican cuisine.

JamaicanJMmain
90 min
medium
6 servings
Servings4
1.5 to 2 pounds pigtail
red peas
coconut milk
1 small onion
1 entire garlic
1 small piece of ginger
thyme
1 scotch bonnet pepper
4 cloves
flour

pigtails

🥗Healthier: smoked turkey

💰Cheaper: pork belly

Smoked turkey provides a leaner alternative while maintaining a smoky flavor.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk is more accessible and lower in fat.

1

Cut pigtail into chunks and wash to remove excess salt.

2

Boil red peas in a pressure cooker with water for about 30 minutes.

3

Add chopped onion, garlic, ginger, thyme, and scotch bonnet to the peas.

4

Add pigtail to the pot without adding extra salt.

5

Cover and cook for about 1.5 hours, checking periodically.

6

Make flour dumplings (spinners) and add to the stew towards the end.

Cooking Techniques

boilingsimmering

Equipment Needed

pressure cookercutting boardknife

Spice Level:

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Also Known As

Stewed Peas with PigtailsPeas and Pigtails

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