Directions
- Soak Lily’s pig’s tail in enough water to cover up to three inches above meat, (preferably overnight)
- Place pig’s tails and peas together in a large saucepan with enough water to cover, add coconut milk and simmer for about two hours or until soft.
- Add thyme, escallion, whole Scotch bonnet pepper, pimento berries, ginger, garlic, tomato ketchup. (Spinners may be added at this time.)
- Cook until flavours are mixed for approximately 30 minutes. Serve hot with plain rice, freshly sliced tomatoes, fried ripe plantain, and a slice of avocado to get the perfect meal.
Note of interest, red peas may be interchanged with fresh gungo peas when in season.
Enjoy the rich, comforting flavors of a true Jamaican favorite with this traditional Stew Peas recipe. Made with tender red kidney beans, slow-cooked meat, aromatic herbs, and coconut milk, this hearty one-pot meal is packed with bold island flavor. Perfect for family dinners or a satisfying weekend meal, Jamaican Stew Peas is a timeless comfort food that’s best served hot and shared with loved ones.
