Jamaican stew peas
Jamaican stew peas, from above
Non vegJamaica

Jamaican stew peas

Red kidney beans stewed with beef and coconut milk, plus little dumplings called spinners.

120 minTime
37 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 120 minutes come after.
Sunday pot2 chapters · 1 min read

Make it your way

Grandma's wayKidney beans stewed with beef, coconut milk and spinner dumplings.
The original
553kcalsame
37 gproteinsame
19 gfibresame
120minutessame

Jamaican stew peas.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rajma, dry (dried red kidney beans)2 cups, soaked
Beef400 g stewing beef or salt beef
Thick coconut milk1¼ cups
Onion1, chopped
Spring onion (green onion, scallion)4, chopped
Garlic5 cloves
Dried thyme1 tsp or 4 sprigs
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, whole
Allspice6 pimento berries
Maida (all-purpose flour, plain flour)1 cup, for spinners
Waterabout 6 cups
Saltto taste

Method

5 steps
  1. 1Pressure cook beans and beef with water 6 whistles; release naturally.
  2. 2Add coconut milk, onion, spring onion, garlic, thyme, allspice and whole Scotch bonnet.
  3. 3Simmer 20 minutes.
  4. 4Make spinners: knead flour, salt and water and roll into thin fingers. Drop into the pot for 15 minutes.
  5. 5Remove Scotch bonnet and serve.
Serve it like this

Ladle over white rice in a deep bowl, spinners on top.

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Make it a meal

What goes with Jamaican stew peas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Festival30 min
Bread or rice Jeera rice30 min
On the side Jamaican callaloo20 min
On the side Aloo gobi35 min
A little snack Jamaican beef patties90 min
To drink Jamaican carrot juice20 min
Something sweet Coconut drops45 min
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