Stew Peas | Unctuous Overload
Turn overlooked cuts of meat, beans and coconut milk into crave worthy gold.
Equipment
- 1 large pot (3 L or greater)
- 1 ladle
- 1 Large bowl
- 1 can opener
Ingredients
- 150 g dried red kidney beans (soaked and drained)
- 450 mL water
- 1 g baking soda
- 300 mL canned coconut milk
- 300 g salted pig tails (soaked) (chopped)
- 300 g beef shank (chopped)
- 2 onions (diced) (200 g)
- 4 cloves garlic (minced) (60 g)
- 3 Jamaican escallions (green onions) (chopped) (45 g)
- 10 g Jamaican pimento (all-spice)
- 10 g fresh ginger (smashed)
- 1/2 Scotch Bonnet pepper
- 2 bay leaves
- 4 g Kosher salt
- 4 g black pepper (freshly ground)
- 300 g Jamaican dumplings (boiled)
Dumplings
- 200 g all-purpose flour
- 100 g water
- 2 g Kosher salt
Instructions
Bean Prep
- Soak dried red kidney beans (150 g) in water (300 mL) and baking soda (1 g) overnight (12 h).
- Boil the pig tails (300 g) in 1 L of water for 30 min. Pour off the boiling liquid.
- Pour off the bean soaking liquid in the morning (this helps soften the beans and break down the raffinose sugar known to irritate bowels).
Stew Assembly
- To the soaked beans, add water (150 mL), boiled pig tails (300 g), beef shank (300 g), Kosher salt (4 g), pimento seeds (10 g), black pepper (4 g), onions (200 g), Jamaican escallions (45 g), garlic (60 g), ginger (10 g) and bay leaves.
- Simmer on medium for 20 min, then add 1 can of coconut milk (300 mL) or half a can of coconut cream (150 mL) and 100 mL water.
- Add the Jamaican boiled dumplings (recipe below) and simmer for a final 20 min. The stew will be ready once the dumplings have cooked through and have a firm chew.
- Serve immediately as is or with a side of rice.
Jamaican Boiled Dumplings
- In a large bowl, add all-purpose flour (200 g), warm water (100 g), Kosher salt (2 g) and knead into a firm dough.
- Roll the dough into spinners (dowel shaped dumplings about the size of your middle finger) and disperse them into the peas pot.