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Jamaican Stew Peas

Jamaican Stew Peas

 

 

 

 

 

What Is Jamaican Stew Peas?

 

Stew Peas is one of Jamaica’s most popular dishes amongst a few others on my post. Traditional stew peas for the pork eater will most definitely have pigs tail. For non-pork eaters, it may be cooked with beef stew instead. And for vegetarians, it can be done just as delicious without meat and any choice of vegetable  such as sweet potato or pumpkin pieces.

 

I, for one am very picky about finding a good stew peas cooked just the way I like it with the right amount of pigs tail, spinners, peas, and plenty of coconut milk, not too thick, with a lot of stewed peas, coconuty milky sauce.

 

 

 

 

Stewed Peas brings a lot of childhood memories to me as it was a favorite in our home amongst my siblings and I. As young adults, we all called our parents to find out how to cook this as it still remains a favorite for us. I hope you too will enjoy my version of stew peas. This makes a very hearty and satisfying meal.

 

Ingredients for Jamaican Stew Peas

 

 

  • Pigtail – Substitutions can be beef, some people even use chicken or as a vegetarian you can use any vegetables of choice along with sweet potatoes, irish potatoes, pumpkin or additional bean varieties.
  • Red Peas
  • Scallion
  • Garlic
  • Fresh Thyme
  • Scotch Bonnet Pepper – I use this whole just for flavoring, but if you want it spicy, you can used some cut up pieces.
  • Pimento Berries
  • Flour – To make the dumplings
  • Coconut Milk

 

How To Prepare Jamaican Stew Peas

 

 

 

 

 

 

 

 

 

*This post may contain affiliate links. Read my disclaimer here.

 

 

  1. Some people prefer to soak the peas overnight, however you can start by boiling or pressure cooking the red peas along with beef (if using) until mostly soft.
  2. In a separate pot, the pigs tail is boiled twice to remove the excess salt.
  3. It is then cut in smaller pieces and added to the peas pot to continue cooking with the seasonings.
  4. Form the dumplings (spinners), and roll into shape as pictured.
  5. If using coconut milk powder, dilute and mix with water according to directions.
  6. Add coconut milk. It is stewed down a little longer until perfectly cooked.

 

 

 

 

 

 

Print

Jamaican Stew Peas

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 people
Author Dianne

Ingredients

Stew Peas

  • 3 Lbs. Pigs tail or Beef or a mixture
  • 1-1/2 Cups Dry Red Kidney Beans
  • 4 Cloves garlic minced
  • 10 Cups Water divided
  • 4 Stalks Scallion
  • 6 Sprigs Fresh Thyme
  • 1 Scotch Bonet Pepper
  • 1/2 Tbsp Pimento Berries
  • 2 13.5 oz. can Coconut Milk or 2 cups

Dumplings

  • 1 Cups Flour plus more for kneading
  • 1/8 tsp. Salt
  • 1/4 Cup + 1 & 1/2 tsp. Water

Instructions

  1. Wash peas and set in a deep pot with about 6 cups of water or enough to cover peas and the garlic. Soak overnight in a covered pot.

  2. Wash off excess salt off pigstail and boil in fresh water for about 15 minutes.

  3. Remove and rinse in cold water and cut up at joints.

  4. ** PRESSURE COOKER METHOD :

    When ready to cook, Place the peas and beef (if using) along with the garlic, 2 stalks of scallion roughly cut, 2 sprigs of thyme leaves, a small amount of the pimento and enough water to adequately cover in the pressure cooker, cook on high for 20 minutes after pot starts making the pressuring sound. Remove and check if both are almost cooked and tender. Beef may finish before the peas, if so remove beef, cut up and set aside.

  5. To check if peas are cooked, using a couple peas, place on a plate and try to cut through the middle with a spoon or fork, you should be able to cut through easily without feeling resistance if soft enough. Check a couple peas as some may be soft and others still hard. If needed, pressure another 10-15 minutes at a time until soft enough. (add pig tail to peas before pressuring at this point)

  6. Add pigtail to peas and continue pressuring peas another 10 minutes. If using beef, add back beef at this point. Transfer to a regular deep pot to finish cooking.

  7. Make dough for dumplings by placing flour & salt in a medium bowl and whisk together. Add water, first stirring with a spoon until dough comes together , then use hands to knead, adding more flour as needed so the dough is not sticky. Knead around a couple minutes. Pinch off about 2 Tbsp pieces of dough at a time and roll in palm of both hands, making the ends thin to create what we Jamaicans call spinner dumplings. Add to pot when peas are soft and in the last 15 minutes of cooking.
  8. Add coconut milk, 2 stalks of scallion, 4 sprigs of thyme leaves, the rest of pimento and 1 whole scotch bonnet pepper (poke a small hole in it with a sharp knife) right after dumplings. Cook on medium heat for about 15 minutes. Add enough water so not thick but semi-liquidy. Or to thickness of your preference.** (optional) Remove pepper from pot if you don't want it to become too spicy.

  9. ** If using a regular pot), Place peas and beef (if using) in a large pot to boil. In a sperate pot, still boil pigstail by itself about 20 minutes, cut in pieces, add to peas and continue boiling on high heat. In a regular pot it may take at least 1-1/2 hour or more for peas and beef to cook. Cook until when cut with any utensil, it is mostly soft, and beef mostly soft as well.

  10. When everything is mostly soft, continue adding the other ingredients and cooking according to above directions.

  11. Best served with white rice.
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21 Comments
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Pamela Jones
Pamela Jones
1 year ago

Gonna try stew peas. Wanna try jerk pork (shoulder), haven’t eaten it n 20 years. Need the recipe. Please & Thanks #Jamerican

Marva
Marva
2 years ago

I like the looks of your dish looking yummy

Nazz
Nazz
2 years ago

I am a Jamaican 🇯🇲 and yes this is the right way gonna make it tomorrow am feeling for it for sometime now

Lori
Lori
2 years ago

5 stars
This is a tasty recipe and easy to follow. I cooked it for my mother and she loved it. I am a vegan so I took some of the peas out before the pig tail went in.

Vanessa
Vanessa
3 years ago

What if your stew peas too white, like u add too much coconut milk.what should u do.

Naima
Naima
3 years ago

5 stars
I made this before and my jamaican husband loved iI. But now I don’t see when to add thyme, pimento berries, scallions and scotch bonnet pepper?

Last edited 3 years ago by Naima
Anonymous
Anonymous
3 years ago

5 stars
Tastes awesome

Anne
Anne
3 years ago

If using pressure cooker, do you put beef in with the peas, garlic, water and pigs tail (step 3)?

Anne
Anne
3 years ago
Reply to  Dianne

Thank you!

Lisa Diedrick
Lisa Diedrick
3 years ago

5 stars
Excellent recipe! Most authentic one in my Google search.

Lamia
Lamia
1 year ago
Reply to  Lisa Diedrick

@Dianne, I bought small cut up pigtails but it’s not salted pig tails, is that OK? I saw the salted one and it scared me with so much salt like codfish.

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