Stew peas is a popular, hearty and tasty Jamaican dish. Traditionally, it’s made with either pig’s tail, salted beef or oxtail. This version is suitable for vegans without sacrificing any of the flavour!
The kidney beans, also called red peas, are a great source of plant-based protein. They’re rich in various minerals, vitamins, fibre, antioxidants, and other unique plant compounds.
Stew peas contain a type of Caribbean dumpling called spinners. They are shaped to be long and thin, and are often found in soups and stews.
Thank you to Kenny for sharing the recipe and beautiful photos.
- 1 Cup (250g) Red Peas (kidney beans), or 100g if using dried, soaked for 6+ hours or over night
- 2 Tbsps Coconut Cream
- 2 Cups Water
- 2 Garlic cloves
- 2-3 spring onions
- Half scotch bonnet pepper (optional)
- 1 inch ginger
- Thyme (around 8 springs or 1-2 tsp of dried)
- Bay leaf
- 2 tsp ground Allspice (Pimento)
- 1 tsp ground Black Pepper
- 1.5 tsp Salt
For the Spinners
- 100g flour (I like to use spelt)
- 50g chickpea flour
- 1 tsp salt
- 1/2 tsp ground allspice (pimento)
- White rice
To make the stew peas
If using dried peas, soak them for 6+ hours or overnight.
- Chop the garlic, ginger, spring onions and scotch bonnet. Grate the ginger.
Add these to a large saucepan and fry on a high heat with the spices (all spice, black pepper + salt). Keep stirring for around 2-3 minutes until golden brown and smelling really good.
- Add your peas to the pan. Then add the water, thyme and bay leaf.
- Bring to a boil and let it bubble for 1-2mins, then turn the heat to medium-low, cover and leave to cook.
– Dried peas will take 1-2 hours, canned will take 45mins-1 hour. You will have to check them from time to time because every stove and pot is different. If you feel like it needs some more water, add a little.
- Make the spinners while the pot is cooking (see recipe below) and add them once the peas are soft.
Side note – If you are adding spinners, cocos (taro) or yam, then I like to add them when the peas are easily crushed with your fingers and before the coconut cream. They will thicken the sauce, so check from time to time to make sure the consistency is where you want it.
- Add the coconut cream and simmer uncovered for a further 10 minutes or until the consistency is where you want it to be.
- Give it a taste and adjust the seasoning if you need to.
Serve with white rice and plantain, or enjoy on its own.
To make the spinners
- Mix the dried ingredients well.
- Add water 1 tbsp at a time and knead until you have a nice silky dough.
- Break off a piece and roll it between the palms of your hands. They should be around pencil thick. Break them down to whatever size you like and add to your stew.
Let us know if you have a go at the recipe! Tag @panawellness on instagram so we can share your creation. Happy eating 🙂
Recipe by Kenny
Edited by Rebekah Jade