Stewed Dry Pigeon Peas Recipe.

Learn how to make stewed pigeon peas as it’s done in the Caribbean in under 25 mins in a few simple steps, with the guidance of Caribbean cookbook author Chris De La Rosa. Traditionally when making stewed pigeon peas in the Caribbean it’s a long process of soaking the peas overnight, then slowly cooking for a couple hours for maximum flavor and tenderness. However this recipe will show you how to achieve the same results in under 25 minutes, so it’s ideal for students and busy individuals. it’s also gluten free and full vegetarian.

NOTE: If doing this recipe gluten free, do pay attention to the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

For this stewed peas recipe you’ll need…

1 Can dry Pigeon peas (540 ml / 19 fl oz)
2 scallions
1 tablespoon olive oil
1 med tomato
1 cup diced bell pepper
1 scotch bonnet pepper (keep whole)
1 med onion
2 cloves garlic
3 sprigs thyme
1/2 teaspoon Worcestershire sauce
1 tablespoon parsley
3/4 cup diced celery
1/4 teaspoon black pepper
1/4 teaspoon salt (see note)
3/4 cup coconut milk
1/2 cup water

Note: Only add salt after tasting as the canned peas will contain a high level of sodium. Optionally you can add diced potato, sweet potato, carrots and/or pumpkin.

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