Entree: Saint Vincent and the Grenadines – Stewed Pigeon Peas (Hearty Caribbean stew of pigeon peas simmered with salted meat, coconut milk, and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 cups dried pigeon peas (approx. 400 g) — or 3 cups cooked/canned pigeon peas (approx. 540 g)
- 8 oz (225 g) salted beef or salt pork, trimmed and cubed
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 large carrot, peeled and chopped (approx. 150 g)
- 1 lb (454 g) sweet potato, peeled and cubed
- 13.5 oz (400 ml) coconut milk (one standard can)
- 4 cups (950 ml) water or light stock
- 2 scallions (green onions), sliced (approx. 30 g)
- 1 whole scotch bonnet or habanero pepper, left whole for flavor (approx. 15 g)
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tbsp (15 ml) tomato paste (optional)
- 1/2 tsp (1 g) ground black pepper
- Salt to taste

Instructions

1. If using dried pigeon peas, sort and rinse them, then soak overnight in cold water; alternatively bring to a boil, remove from heat and soak 1 hour, then drain. If using canned, drain and rinse; set aside.
2. Rinse salted beef under cold water and parboil 8–10 minutes to remove excess salt, then drain and rinse again. Cut into 1-inch (2.5 cm) cubes if not already.
3. In a large heavy pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add garlic and sauté 1 minute until fragrant.
4. Add the cubed salted beef and brown briefly, 3–4 minutes. Stir in tomato paste if using and cook 1 minute.
5. Add the drained pigeon peas, carrot, sweet potato, coconut milk, water or stock, thyme, bay leaf, and whole scotch bonnet pepper. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer gently until pigeon peas and vegetables are tender, about 1 to 1 1/2 hours for dried peas (30–40 minutes if using canned). Stir occasionally and add a little hot water if the stew becomes too thick.
7. When peas are tender, remove the scotch bonnet and bay leaf. Stir in sliced scallions and adjust seasoning with black pepper and additional salt if needed (remember salted meat adds salt).
8. Serve hot over steamed rice, provisions (boiled root vegetables), or alongside fried plantain or breadfruit.