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Home / Collections / Caribbean Dinner

Jamaican Stew Peas

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Author: Imma Published:1/31/2017Updated:4/01/2021
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Jamaican stew peas – This cozy Jamaican stew is made using red beans, meat and is cooked in aromatic coconut milk broth with Jamaican spices and spinners. A hearty Island stew!

Jamaican Stewed Peas

Despite the name, this stew does not contain peas at all. It actually has kidney beans, which are called red peas in Jamaica. You can start by cooking them from scratch, which would take you some time or just go with canned beans.

One recurring ingredient in Jamaican stew peas is salted pigtail often available in Latin and Caribbean Markets. Yes, I must admit it does adds some fatty goodness and distinct flavor to the stew peas.

However, I switched it out in place of smoked turkey – it’s readily available  in most American supermarkets and adds another layer of flavor with it’s smoky beef note — plus it’s healthier.

Jamaican Red Stewed Peas

Okay Folks! If tradition is what you are after and you want that truly authentic flavor – then by all means GO FOR IT!

I’m sticking with smoked turkey.

Oh, another great substitute would be ham hocks, and/or oxtail. Or just use beef. Whatever works for you.

Jamaican peas stew

Spinners are a great addition to stew peas – you just can’t make stew peas without them.

What are spinners? Tasty little Jamaican dumplings -helps thicken the stew and makes it more substantial.

Jamaican stew peas

This stew begins with browning the beef and turkey to add some flavor, then followed by an aromatic base of onions, thyme, allspice, and garlic. Their natural sugars caramelize and kick start all that shines about the stew.

The red peas follow and are joined by the coconut milk and other additions.

Jamaican Red Stewed Peas

As for the spinners, they are so easy to make. The long, gently tapered dumplings are a combination of flour, salt, and water. This mixture is formed into dough then rolled into dumplings. Once dropped in the simmering broth, they cook and you have dense dumplings that hold up to the bulk of the stew.

Once everything is combined, the stew simmers until all the ingredients meld beautifully together.

Jamaican stew peas

To put it simply, Jamaican stew peas with spinners is the epitome of comfort food. The stew is outstanding and the spinners make it all the more tempting.

Jamaican Red Stewed Peas Collage

Enjoy!!!!

NOTES!

  • It’s best to use the “fresh” coconut milk for this recipe. If using the canned variety use about 1/2 and 1/2 – 1 cup coconut canned coconut milk and 1 cup water to equate 2 cups coconut milk.
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Jamaican Stew Peas
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Jamaican Red Stewed Peas

This cozy Jamaican stew is made using red beans, meat and is cooked in aromatic coconut milk broth with Jamaican spices and spinners. A hearty Island stew!
4.94 from 15 votes
Prep: 20 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 20 minutes mins
Caribbean
Servings 4 -5

Ingredients

  • 2- tablespoon canola oil or more
  • 1-1/2 pound meat smoked turkey, beef, oxtails, pig's tail
  • ½ onion diced
  • 2-3 green onions Scallions
  • 1 scotch bonnet pepper
  • 2-3 teaspoon minced garlic
  • 2 teaspoons allspice
  • 2 teaspoons fresh thyme
  • 1 1/2 teaspoon smoked paprika
  • 1 large bay leaf
  • 4 cups cooked kidney beans or 2-3 15oz. cans rinse and drained
  • 2 cups coconut milk
  • 3 cups broth or more chicken or vegetarian
  • Salt and white pepper to taste

Jamaican dumplings (Spinners)

  • 1 Cup flour
  • 4 Tablespoons coconut milk/water or enough to form a soft dough.
  • ¾-1 teaspoons garlic salt or salt

Instructions

  • Season stew beef with salt and pepper to thoroughly cover all sides
  • Heat the oil an oven safe Dutch oven pan over medium heat. Add stew beef and turkey sauté, about 2 -3 minutes per side, until beef slightly browns up.
  • Add onions, green onions, garlic, thyme, bay leaf, paprika, and allspice and sauté for about 3-5 minutes.
  • Pour in coconut milk, broth, and beans and bring to a boil and let it cook for about 40 minutes or more depending on your choice of protein. If using a tough cut of meat is preferable to cook first before adding the beans.
  • While the stew is simmering make the spinners by combining water, flour and garlic salt in a medium bowl-knead dough for about 30 seconds to 1 minute to form soft dough.
  • Divide dough into 10-14 equal pieces.
  • Shape dough by rolling with your hands, as if you are making a log- somewhat like a sausage. Repeat the process until finish. Set aside
  • About 15 minutes or more before stew is ready, gently drop dumplings into the pot – you may have to add more water or coconut milk if needed
  • Let it cook until tender- about 15-20 minutes.
  • Adjust seasonings salt and pepper
  • Serve piping hot

Nutrition Information:

Calories: 536kcal (27%)| Carbohydrates: 73g (24%)| Protein: 32g (64%)| Fat: 44g (68%)| Saturated Fat: 27g (169%)| Cholesterol: 42mg (14%)| Sodium: 1204mg (52%)| Potassium: 1199mg (34%)| Fiber: 14g (58%)| Sugar: 3g (3%)| Vitamin A: 955IU (19%)| Vitamin C: 12.4mg (15%)| Calcium: 104mg (10%)| Iron: 11.9mg (66%)
Author: Imma
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Jamaican Red Stewed Peas
Amount Per Serving
Calories 536 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 27g169%
Cholesterol 42mg14%
Sodium 1204mg52%
Potassium 1199mg34%
Carbohydrates 73g24%
Fiber 14g58%
Sugar 3g3%
Protein 32g64%
Vitamin A 955IU19%
Vitamin C 12.4mg15%
Calcium 104mg10%
Iron 11.9mg66%
* Percent Daily Values are based on a 2000 calorie diet.
Jamaican Stew Peas

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Comments & Reviews
  1. June Casselman says

    Posted on 4/1 at 9:19AM

    5 stars
    I love this recipe. I’m cooking it today for the fourth time. Thank you

    Reply
    • Amina says

      Posted on 4/1 at 12:06PM

      Sounds amazing, Thank you for your love!!! Try more recipes I am sure you would like them also.

      Reply
  2. Cilinna says

    Posted on 3/27 at 9:20AM

    This was lovely !

    Reply
    • imma africanbites says

      Posted on 3/27 at 11:07AM

      Thank you, Cilinna!

      Reply
  3. Treacle369 says

    Posted on 3/18 at 3:52AM

    5 stars
    My go to recipe! I cook it in the Crockpot. Delicious

    Reply
  4. Sharon says

    Posted on 2/9 at 4:24AM

    5 stars
    I made and loved this recipe, it was very tasty

    Reply
    • ImmaculateBites says

      Posted on 2/14 at 5:29PM

      Thanks so much.

      Reply
  5. Josephine says

    Posted on 1/7 at 3:11PM

    Would I be able to make this vegetarian? Would it still work?

    Reply
    • MHall says

      Posted on 4/28 at 12:19PM

      I have tried a similar variation with no meat just the beans and coconut milk with dumplings

      Reply
  6. Audrey says

    Posted on 10/21 at 6:04AM

    4 stars
    I jove the stew it taste delicious

    Reply
    • Imma Adamu says

      Posted on 10/21 at 10:04PM

      Thank you, Audrey!

      Reply
  7. E Chin says

    Posted on 7/21 at 5:27AM

    Just made this dish and it was DELICIOUS!
    Thank you for sharing your take on a much loved Jamaican dish !

    Reply
    • ImmaculateBites says

      Posted on 7/22 at 9:30PM

      I am glad you enjoyed it! Thanks for stopping by!!

      Reply
  8. Annalise says

    Posted on 5/11 at 5:49AM

    It irritates me to no end when people say its not the true Jamaican Way. There is no such thing when you have a vast amount of people. We all do not cook the same. I know people who use canned coconut milk to make rice and peas. Some people swear by the powder coconut milk mixture. People soak their peas or use the canned. Me personally I use coconut cream. And I soak my peas with garlic, thyme and seasoning salt. Boil it first too. My mom doesn’t boil it first.

    Rant over now. Back to the recipe. How much ginger would you reccomend? I want to make one with and one without.

    Reply
    • TerryAnn says

      Posted on 7/27 at 1:51PM

      Totally agree!

      Reply
    • Terry says

      Posted on 7/29 at 1:30PM

      Totally agree!

      Reply
  9. Cc says

    Posted on 1/20 at 9:12AM

    Do you have to cook the pigtails first?

    Reply
    • ImmaculateBites says

      Posted on 1/25 at 4:06PM

      Yes, you do have to cook until tender , then and drain water first before adding it in.

      Reply
  10. UGUSA says

    Posted on 11/4 at 3:42PM

    5 stars
    I made this dish for my Ugandan husband and one of our friends from Burkina Faso and it was AMAZING! Thank you so much for sharing this recipe. I love that people from all over the world can come together over a great meal. This will be my “safe” dish to try out on my in-laws!

    Reply
    • imma africanbites says

      Posted on 11/8 at 11:21PM

      Very well said, hon. And it’s great how we most of us are gathered for the love of good food. Happy weekend! 🙂

      Reply
  11. UGUSA says

    Posted on 11/4 at 3:41PM

    5 stars
    I made this dish for my Ugandan husband and one of our friends from Burkina Faso and it was AMAZING! Thank you so much for sharing this recipe. I love that people from all over the world can come together over a great meal. This will be my “safe” dish to try out on my in-laws!

    Reply
  12. Jodi says

    Posted on 9/3 at 3:23PM

    I just found this recipe on Pinterest and I can’t wait to give it a go. My husband smokes a lot of meats and this sounds like a great way to use up the leftovers and make a completely new and tasty dish. Can you tell me how spicy it is with the Scotch Bonnet pepper? I like a little heat but not too much.

    I can’t wait to explore your blog even more! Thanks!

    Reply
    • imma africanbites says

      Posted on 9/3 at 11:44PM

      Hi, Jodi. It isn’t that spicy, although that would depend on your heat tolerance. But do let me know how it turns out for you.

      Reply
      • Dorina Sturza says

        Posted on 6/5 at 6:27PM

        I love Jamaican food and I will cooking tumorow
        Thanks for the recipes

      • ImmaculateBites says

        Posted on 6/6 at 7:25AM

        The pleasure is mine, Dorina 🙂 . Do let me know how it turns out for you.

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