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Jamaican Stew Peas with Pigtail

Jamaican stew peas with pigs tail and spinners

Jamaican Stew Peas with Pigtail
Traditional Jamaican Comfort Food

Jamaican stew peas is a hearty and flavorful dish loved by many. This recipe features salted pigtail, red peas (kidney beans), coconut milk, and soft spinners (dumplings), simmered to perfection. It’s a comforting meal that packs a punch of authentic Caribbean flavor. Here's how to make this Jamaican favorite in your own kitchen!

Ingredients:

  • 1/2 lb salted pigtail (or salted beef, if preferred), cut into small pieces
  • 2 cups red peas (kidney beans), washed
  • 3 cups water (add more as needed)
  • 2 cloves garlic, crushed
  • 5 pimento seeds (allspice)
  • 1 cup flour
  • 1/2 tsp salt (for spinners)
  • 1 cup coconut milk
  • 2 scallions (green onions), chopped
  • 1-2 hot pepper (Scotch bonnet or your preferred type), chopped
  • A few sprigs thyme

Instructions:

  1. Soak the Pigtail:
    Start by soaking your pigtail overnight in water, changing the water 4 times to remove excess salt. This ensures your stew doesn’t end up too salty.

  2. Cook the Pigtail and Peas:
    In a large pot, combine the soaked pigtail and washed red peas. Add 3 cups of water, the crushed garlic cloves, and pimento seeds. Bring the mixture to a boil and then lower the heat to simmer. Cook until the pigtail and peas are tender, adding more water as necessary to keep the beans and meat covered.

  3. Prepare the Spinners:
    While the peas and pigtail cook, make the spinners (dumplings). In a bowl, combine 1 cup of flour with a pinch of salt. Gradually add small amounts of water while kneading the dough until it forms a smooth ball. Cover and let it rest for 20 minutes.

  4. Add the Spinners and Coconut Milk:
    Once the peas and pigtail are cooked and there’s about 1 cup of liquid left in the pot, it’s time to add the spinners. Pinch off small pieces of the dough, roll them into small, long dumplings, and drop them into the pot. Stir gently. Add the coconut milk, chopped scallions, hot pepper, and thyme. Let the stew simmer until it thickens and the spinners cook through.

  5. Serve and Enjoy:
    Once the stew is thickened and the flavors have melded together, remove from heat and serve hot. This Jamaican stew peas with pigtail is perfect with a side of rice, or you can enjoy it on its own.

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