Jamaican Stewed Peas With Pig's Tail |Lesson #97 | Morris Time Cooking | #Timers🤙🏾

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

pig's tail

🥗Healthier: turkey neck

💰Cheaper: pork shoulder

Turkey neck offers a leaner option, while pork shoulder is more affordable.

Wash 1.5 cups of red kidney beans and soak them overnight with pimento seeds, fresh thyme, and chopped garlic in enough water to cover them.

After soaking, rinse the beans and add them to a pot with 4 cups of water. Cook for about 1 hour until softened.

Trim some fat off the pig's tail and rinse it to remove excess salt. Cut it into manageable pieces.

In a separate pot, cover the pig's tail with cold water and boil for 5 minutes to remove excess salt.

After boiling, discard the water and refill the pot with fresh water to cover the pig's tail, then boil again until tender.

Once the beans are cooked, add the pig's tail to the beans along with 30 more cups of water to cover the meat.

Shake and add the entire can of coconut milk to the pot, along with the Thai chili peppers (leaving the stems on for easy removal).

Add half of the chopped green onion to the pot for flavor.

Cover the pot and bring to a boil for about 5 minutes.

Prepare cornmeal dumplings while the stew is cooking, then drop them into the pot.

Reduce heat and let the stew cook for 20-25 minutes, stirring every 5 minutes to prevent sticking.

After 20 minutes, taste the stew and add 1/2 teaspoon of black pepper and 1.5 teaspoons of allspice for flavor.

Finally, add fresh chopped garlic, green onion, and thyme, and let it cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: