Jamaican Stew Peas
Ingredients
The stew
-
2
tablespoons
canola oil
-
1½
pounds
meat (stew beef, smoked turkey, oxtails, pork tails)
-
½
onion
diced
-
2-3
pieces
green onions or scallions
-
1
piece
scotch bonnet pepper
-
2-3
teaspoons
minced garlic
-
2
teaspoons
allspice
-
2
teaspoons
fresh thyme
-
1½
teaspoons
smoked paprika
-
1
large
bay leaf
-
4
cups
cooked kidney beans
-
2
cups
coconut milk
-
3
cups
chicken broth
-
to taste
salt and white pepper
The spinners (dumplings)
-
1
cup
flour
-
4
tablespoons
coconut milk or water
-
¾-1
teaspoons
garlic salt or plain salt
Instructions
- Season the meat with salt and pepper.
- Heat oil in a large pot and sauté the meat until browned.
- Add onions, green onions, garlic, thyme, bay leaf, paprika, and allspice; sauté for a few minutes.
- Pour in coconut milk, broth, beans, and add the whole scotch bonnet; bring to a boil and simmer for about 40 minutes.
- While the stew simmers, make the spinners by combining water, flour, and garlic salt; knead to form a soft dough.
- Divide the dough into 10-14 pieces and shape them into logs.
- About 15 minutes before the stew is done, add the spinners to the pot and let them cook until tender.
- Adjust seasonings and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
673
Total fat
31g
Total carbohydrates
61g
Total protein
41g
Sodium
1549mg
Cholesterol
73mg
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