Ingredients with Measurements:
- 1 pound dried West Indian peas
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Rinse the dried West Indian peas and soak them in water overnight.
2. Drain the soaked peas and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the thyme leaves, bay leaves, allspice, black pepper, and salt to the pot and stir to combine.
6. Add the soaked peas to the pot and stir to coat them in the spice mixture.
7. Pour in the vegetable broth and coconut milk and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer the stew for 1-2 hours, stirring occasionally, until the peas are tender and the liquid has thickened.
10. Remove the bay leaves from the pot before serving.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1-2 hours
Temperature:
- Stove top: medium heat to bring to a boil, then low heat to simmer
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 320
- Fat: 12g
- Carbohydrates: 44g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Dried West Indian peas can be substituted with black-eyed peas or kidney beans.
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with vegetable oil or coconut oil.
Variations:
- Add diced carrots, celery, or bell peppers to the stew for extra flavor and nutrition.
- Add diced ham or bacon for a meatier version of the stew.
- Add a splash of hot sauce or vinegar for a tangy kick.
Tips and tricks:
- Soaking the peas overnight will help them cook faster and more evenly.
- Stir the stew occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or allspice.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in bowls with a side of rice or cornbread.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad for a balanced meal.
- Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- Rice
- Cornbread
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the peas are still hard after 2 hours of simmering, add more liquid and continue cooking until tender.
Food safety advice:
- Make sure to soak the peas overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover stew in the refrigerator and consume within 3 days.
Food history:
- West Indian peas are a staple in Caribbean cuisine and are often used in stews and soups.
Flavor profiles:
- The stew has a rich and creamy texture with a savory and slightly sweet flavor from the coconut milk and allspice.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: Caribbean