Jamaican Stew Peas with Chicken Foot (No Pork)

Jamaican-stew-peas-chicken-foot-no-pork
Creamy Jamaican Stew Peas: Made with Freshly Blended Coconut Milk and Chicken Feet

The Most Authentic Jamaican Stew Peas: Made with Chicken Foot and Fresh Coconut Milk

There is nothing quite like the "gel-up" of a proper pot of Jamaican Stew Peas. While many traditional recipes rely on pigtail for that rich, thick consistency, today I’m sharing my favourite way to achieve that same velvet texture without using any pork at all.

By using chicken foot as a natural source of collagen and the game-changing addition of freshly blended coconut milk, you get a bowl of comfort that is incredibly rich, creamy, and 100% pork-free.

If you’ve only ever made stew peas with canned coconut milk, you are in for a treat. Grating and blending your own coconut adds a natural sweetness and "oiliness" that elevates this dish to a whole new level. Whether you are looking for a no-pork Jamaican recipe or you just want to master the art of the perfect chicken foot stew, this step-by-step guide will show you how to get that authentic flavor right at home. Try this recipe

Author: Rushell
Category: Jamaican Recipes
Cuisine: Jamaican
Servings: 6
Prep Time: 20 minutes (includes cleaning chicken feet and blending coconut)
Soaking Time: 8 hours (optional – I didn’t soak mine; I used Alberta red kidney beans which cook in 40–50 mins)
Cook Time: 1 hour (stovetop) OR 35–40 minutes (pressure cooker — stovetop may take longer depending on your peas)

Ingredients

Base

  • 2 cups dried red kidney beans (soaked overnight if desired)

  • 1 lb. chicken feet (cleaned, nails removed, washed with lime/vinegar)

  • 6–8 cups water

Fresh Coconut Milk

  • 1 dry coconut (flesh removed and chopped)

  • 2 cups warm water for blending

Aromatics

  • 2 stalks scallion (mashed)

  • 3 sprigs fresh thyme

  • 3 cloves garlic (minced)

  • 1 whole Scotch Bonnet pepper (keep whole unless you want it spicy)

Spices

  • 1 tsp pimento berries (allspice)

  • Salt to taste

Spinners (Dumplings)

  • 1 cup all-purpose flour

  • Pinch of salt

  • Splash of water to form dough

Instructions

Step 1 – Prepare Fresh Coconut Milk

(Do not skip! This is the secret to the rich, oily finish.)

  1. Add chopped coconut flesh to blender with 2 cups warm water.

  2. Blend on high until fine and milky.

  3. Strain through a fine sieve or cheesecloth.

  4. Squeeze the pulp well to extract all the rich coconut milk.

  5. Set milk aside.

Step 2 – Prep the Chicken Foot

  1. Remove nails and clean thoroughly using lime or vinegar.

  2. Rinse well.

  3. Add the chicken feet to the pot at the same time as the peas so they break down and release collagen.

Step 3 – Slow Simmer

  1. In a large pot or pressure cooker, add kidney beans, chicken feet, garlic, pimento, and water.

  2. Boil until peas are tender and chicken feet are soft.

  3. Pour in the fresh coconut milk.

  4. Add scallion, thyme, and the whole Scotch bonnet pepper.

  5. Mix flour, salt, and water to form dough. Watch video, how to make basic dumpling dough here

  6. Roll dough into long thin “spinners” and drop into boiling pot.

  7. Reduce heat and simmer until thick, creamy, and the gravy coats the back of a spoon.

Notes

  • Chicken foot releases natural gelatin that gives you that heavy, silky “gel-up” texture—no pork needed.

  • Fresh coconut milk has natural oils that elevate the flavour far beyond canned coconut milk.

Frequently Asked Questions

1. Can I use canned coconut milk?

Yes, but the flavour and texture won’t be the same. Fresh coconut gives a richer, oily finish.

2. How do I make it thick without pigtail?

Chicken feet = natural collagen.
For extra thickness, crush a few cooked peas on the side of the pot.

3. Is this version healthier?

Yes!
No salted pigtail = lower sodium + less saturated fat.

4. Why do my spinners get soft?

Make sure the pot is at a rolling boil when adding them.
A little bread flour can help firmness.

5. How do I store leftovers?

Refrigerate up to 3 days.
Add a splash of water when reheating — the gravy thickens overnight.

Nutritional Value (Per Serving)

Estimate based on 1 bowl with a small portion of white rice.

NutrientAmount
Calories450–520 kcal
Protein22g
Total Fat18g (mostly healthy coconut fats)
Carbohydrates55g
Fiber12g
CollagenHigh (from chicken feet)
Sodium~400mg (much lower than pigtail version)

 

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