Jamaica Stew/Stew Peas

Recipe submitted by Tom Chandler (83)

*½ lbs salt beef or pig trotters
1 lbs chicken parts neck/ carcass/back
1 lbs red peas
2 carrots
*Yam/Sweet Potato/dasheen/green bananas (Food)
1 large onion (2 Small)
1 head of garlic
Black Pepper
Jamaican All Purpose Seasoning (Lasco brand has no MSG)
3 stalks of scallion
4 sprigs of thyme
*Flour to make spinners
Coconut milk- fresh is best but you can use powdered or tinned
Scotch bonnet pepper, be careful not to use too much

1) Soak salt beef or pig trotters and red peas over night in different containers
2) Boil salt beef at least twice to reduce the salt discard the water after each time (don’t worry about this step if you are using fresh beef or pork)
3) Place drained and rinsed peas in a large Dutch pot and add chopped onion, carrots, garlic, chicken, and the salt beef or pork
4) Cover with about an inch of water and bring to a boil, reduce heat and simmer until peas are tender (40-60 minutes)
5) After the peas are tender, add the coconut milk, scallion, AP seasoning, thyme, scotch bonnet pepper, spinners and food
6) Bring to a boil and boil until thick and creamy about 20 minutes
* Salt beef and pig trotters are salted and cured meat they give the stew a great flavor I personally don’t eat them after cooked but a lot of people do.
* Yam, Sweet Potato, Dasheen, Bananas, and other starch sources are great way to give the stew body but are completely optional
* Spinners are made by combining flour and water together until you get the consistency of play dough and then rolling them between your hands until they are the size of pencil. They provide a thickening agent to the stew; you can also thicken the stew with corn starch if you don’t want to make spinners.


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