SALTFISH STEW PEAS / HOW TO MAKE ITAL STEW PEAS

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

saltfish

💰Cheaper: tuna

Tuna is a more affordable protein option.

red kidney beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

thyme

💰Cheaper: oregano

Oregano can provide a similar flavor profile.

Rinse off the saltfish and soak it in cold water for about 30 minutes to an hour.

Boil the soaked red kidney beans that have been soaking overnight with garlic and pimento seeds until soft, but not too soft.

After the beans are cooked, add the saltfish directly to the pot without cooking it first, breaking it into large pieces.

Ensure there is not too much water in the pot before adding the saltfish, as the stew will thicken naturally.

Add coconut milk to the pot and stir well, ensuring to scrape the bottom and sides of the pot.

Cover the pot and let it cook for 10 minutes.

After 10 minutes, add diced sweet peppers, onion, scallions, and thyme to the pot and stir.

Add more pimento seeds and cover the pot again, cooking for another 10 minutes, stirring occasionally to prevent sticking.

Prepare the spinners by mixing flour with water, rolling into small pieces, and adding them to the pot.

Add black pepper to taste and stir everything together, ensuring the mixture is well combined and not too watery.

Cover the pot and let it cook until the spinners are done and the stew has thickened, stirring occasionally.

Fry plantains in a separate pan until golden brown on both sides, flipping as necessary.

Serve the stew peas with rice and fried plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary