Ingredients with Measurements:
- 1 cup dried pigeon peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups water
- 1 scotch bonnet pepper (optional)
- 1 tablespoon fresh lime juice
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the dried pigeon peas and soak them in water overnight. Drain and rinse again before cooking.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the ground cumin, coriander, turmeric, dried thyme, salt, and black pepper to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the soaked pigeon peas, diced tomatoes, and water to the pot. If using, add the scotch bonnet pepper whole (do not cut or puncture it). Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1-2 hours, stirring occasionally, until the pigeon peas are tender and the stew has thickened.
6. Remove the scotch bonnet pepper (if used) and stir in the fresh lime juice.
7. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the pigeon peas)
- Cooking time: 1-2 hours
Temperature:
- Stovetop: medium heat to start, then low heat to simmer
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories per serving: 220
- Total fat: 4g
- Total carbohydrates: 38g
- Dietary fiber: 10g
- Protein: 11g
Substitutions for ingredients:
- Dried pigeon peas can be substituted with canned pigeon peas or black-eyed peas.
- Vegetable oil can be substituted with any neutral oil.
- Scotch bonnet pepper can be substituted with habanero pepper or jalapeño pepper.
- Fresh lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use coconut milk instead of water for a creamier stew.
- Add cooked chicken or shrimp to the stew for extra protein.
Tips and Tricks:
- Soaking the dried pigeon peas overnight will help them cook faster and more evenly.
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it.
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 sprinkle of fresh chopped cilantro or parsley on top.
Garnishes:
- Fresh chopped cilantro or parsley
- Sliced scallions
- Sliced avocado
Pairings:
- Serve the stew with rice, bread, or cornbread.
Suggested Side Dishes:
- Fried plantains
- Steamed vegetables
- Coleslaw
Troubleshooting Advice:
- If the pigeon peas are still hard after 2 hours of cooking, add more water or broth and continue to simmer until tender.
Food Safety Advice:
- Discard any scotch bonnet pepper that has been cut or punctured, as it can be very spicy and may irritate skin or eyes.
Food History:
- Pea stew is a popular dish in many Caribbean countries, including Jamaica, Trinidad and Tobago, and Barbados.
Flavor Profiles:
- This stew is savory and slightly spicy, with a hint of sweetness from the tomatoes and a tangy kick from the lime juice.
Serving Suggestions:
- Serve the stew as a main course for lunch or dinner, or as a hearty side dish for a larger meal.
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Region: Caribbean