STEWED PIGEON PEAS

3.1/5 rating (9 votes)
  • Complexity: medium
STEWED PIGEON PEAS

Ingredients

  • 3 cups fresh pigeon peas
  • 3 tbsp vegetable oil
  • 2 cloves garlic
  • 2 pieces salted pigtail
  • 1 cup pumpkin chopped
  • 1 medium onion, chopped
  • 3 pimentos, chopped
  • 3 chicken bouillon cubes
  • 4 - 5 cups water
  • Few dashes of soy sauce
  • 3 sprigs small thyme
  • 2 - 3 blades shadon beni, chopped
  • 3 blades chives, chopped
  • 2 tbsp chopped celery
  • 2 tomatoes, chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup ketchup
  • 1 oz cooking margarine
  • Few dashes Worcestershire sauce
  • Few drops pepper sauce

Directions

  1. Heat oil in large pot.
  2. Add the 2 cloves garlic and let burn in the oil. Remove the garlic.
  3. Add the pigtail to the oil, followed by the peas. Stir quickly.
  4. Add the pumpkin, peppers, onion, thyme and the bouillon cubes.
  5. Add the water and soy sauce and let come to a boil and let simmer for approximately 30 minutes.
  6. Add the tomatoes, salt, black pepper, celery, shadon beni, Worcestershire sauce and chives.
  7. Cook for approximately 20 - 30 minutes more over medium high heat or until the peas are tender. Remove the thyme sprigs.
  8. Add the ketchup, pepper sauce and margarine. Taste and adjust seasonings.
  9. Let simmer for 10 more minutes and then serve.

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