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Stew Pigeon Peas

Pigeon peas stewed with a little browning, pumpkin and coconut milk until thick and savoury. A classic side for rice.

Soups and Stews

  • 50 min est.
  • Serves 6
  • Easy
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Pigeon peas are grown and eaten all over Trinidad and Tobago, fresh and green in season and canned or dried the rest of the year. Stewed, they are one of the most common things to find beside a plate of rice.

This stew starts with a light browning of sugar for colour, then cooks the peas with pumpkin, which melts into the gravy, and coconut milk.

It is written for canned or cooked green pigeon peas, which is how most people cook them now. Dried peas work too; see the substitutions.

The recipe

Stew Pigeon Peas

Prep
15 min
Cook
35 min
Total
50 min
Serves
6

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Heat the oil in a heavy pot over medium heat. Add the sugar and let it melt and turn dark amber, about 1 to 2 minutes. Don't let it go black.
  2. Add the onion, garlic and pimento peppers straight away (they will spit) and stir for 2 to 3 minutes until soft and coated in colour.
  3. Stir in the green seasoning and thyme and cook for 1 minute.
  4. Add the pigeon peas and pumpkin and stir to coat.
  5. Pour in the coconut milk and water and add the whole pepper. Bring to a boil, then lower the heat, partly cover and simmer for 20 to 25 minutes, stirring now and then.
  6. When the pumpkin has broken down and the gravy is thick, taste and add salt and black pepper. Lift out the pepper without bursting it and the thyme stems, and stir in the chadon beni.

Serve it with

  • Plain white rice
  • Stew chicken or fried fish, with a fresh salad

Substitutions

  • Dried pigeon peas: soak 1½ cups (300 g) overnight, then boil in fresh water for 45 minutes to 1 hour until soft before stewing.
  • Pigtails: boil 8 oz (225 g) salted pigtails in two changes of water to take out the salt, and add them with the onion. Taste before adding any salt.
  • Skip the browning: leave out the sugar for a lighter, golden stew.

Storing and reheating

  • Refrigerate in a covered container and eat within 4 days, or freeze for up to 3 months.
  • Reheat with a splash of water until piping hot.

Cook's notes

  • Rinse canned peas well: the canning liquid can taste tinny and salty.
  • For a thicker stew, crush a few of the peas against the side of the pot.

https://trinbagorecipes.com/recipes/trinidad-stew-pigeon-peas/

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