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Jamaican Stew Peas


Recipe from: RasMiquelCooks
How to prepare and cook Stew Peas - Jamaica's Cuisine.- (organic style)
Jamaican Stew Peas
Ingredients

1/2 lb Stew Beef or Boneless
1/4 lb Soup Meat or Salt Beef
1/4 lb pig’s tail - optional

½ lb Kidney Beans (or canned, drained water)
2 stacks of Stallion (diced)
2 medium Onions (diced)
1 carrot (diced)
3 small Tomatoes (diced)
8 Garlic Cloves
1 green Pepper (Scotch bonnet or real Chili Pepper)
1 ripe Pepper (Scotch bonnet or real Chili Pepper)
Ginger – (cut to size of your thumb)
6 pieces of Whole Cloves
2 tablespoons of Sea Salt or (1 tablespoon if you use the pig tail or salt beef)
1 tablespoon of Parsley (dried or fresh)
1 tablespoon of Basil (dried or fresh)
1/2 tablespoon of Marjoram (dried or fresh)
1/2 tablespoon of Rosemary (diced)
1/2 teaspoon Nutmeg (grated)
1 teaspoon of Pimento Seeds
2 tablespoons of Browning
“Thyme (fresh pieces tie together the size of two fingers),
Or 1 tablespoon of Leaves”
1 1/2 tablespoon White Vinegar
1 tablespoon of Butter
1/4 cup Coconut Oil (or Olive oil)
1 cup of Ketchup
6 cups of Water
1 Cho-Cho (diced) – optional.

Directions
Wash the kidney beans and soak them for fifteen minutes or more into water. After that pressure cooks the soaked beans with four cups of fresh waters. Gauge the stove on four. It will take twenty minutes to pressure cook; (start timing when it starts to whistle). Once it’s cooked to, remove the water, cover and put aside until you are ready for it.



Stripped, washed and diced all the seasonings, then put together in a bowl. (Keep the coconut oil, the browning, ketchup, carrots, tomatoes, butter and half of an onion into a separate bowl.)

Now put to heat a pressure-cooker pot, and add the oil. After two minutes with the stove gauged on eight, add the meats, next add all the seasoning, then the browning.



Stir in the ingredients. Now use a regular pot’s lid to cover the pot, allow to simmer for ten minutes.

Next add six cups of boiled hot water. Stir in! This time covers the pressure-cooker pot with the pressure-cooker’s lid correctly. Once it starts to whistle gauge the stove on low flame. Allow to pressure for twenty minutes.



After that, once it’s cooled; remove the lid, then add the cooked kidney beans or canned.
(be sure to drained the water from the can).



Now add half of an onion and the tomatoes.
Add with it little dumpling call spinners.

(Use 1 1/2 cup of flour to a pinch of salt and 1/4 cup of water to make dumpling spinners). From the dough break a small piece off, put it in your palm, use your palms and spin the dough to spinner dumplings. Next Cover with a regular lid, then gauged the stove on low flame for twenty minutes.

Finally, turn the stove on (Hi) flame, then add the ketchup and the butter and cover.
Allow to stew for two minutes still on (Hi) flame. Finish!

Served with cooked brown rice alongside vegetables. This is serving for a family of five persons. “Stew Peas” is very nice with white rice sided with sliced tomatoes. All the meals are very easy on the stomach when it’s prepared with natural herbal.
Left over’s should be properly sealed the same day and kept in the refrigerator for no more than four days. Keep freezing for up to six months. It will taste real nice after frozen.