Authentic Jamaican Style Stew Peas
INGREDIENTS
- 1 1/2 • lbs
- 1 1/2 • lbs pig tails
- 1 cup • diced sweet potatoes
- • ½ cup diced carrots
- 1 cup • dried kidney beans (wash and clean)
- 2 • onions (chopped in two pieces)
- • ½ scotch bonnet pepper seeds in
- • ½ of an onion (sliced)
- 1 can • coconut milk
- 1 teaspoon • black pepper
- • ¼ tsp salt
- 1 teaspoon • seasoning salt
- 1 teaspoon • whole spice
- 4 • fresh thyme
- 1 • clove sliced
- 1 • cup all-purpose flour for spinners
Instructions
Wash salted pig tails off in cold running water, add pig tails and enough water to cover them, and boil for 15 minutes. Note: There will be lots of infirmities at the top of the water, after 15 minutes, pour that water off, rinse the pig tails and water to cover them again, and put back on, and cook for about 45 minutes. In the meantime, wash oxtails in lemon water, put in a pot with enough water to cover them, cook for 30 minutes, then drain water and impurities, rinse with cold water , add water to cover oxtails again, then add the 1 cup dried kidney beans cover and cook for 45 minutes, while waiting on pig tails. After 45 minutes of cooking pig tails, drain water and run cold water on them, when cool cut in desired size. (I cut them after because it is easier after they have been cooking for a little while. After they have been cut, add them to pot with oxtails and kidney beans, also add whole cloves, cover, and cook together about 30 minutes. If need be adding more water, add carrots, diced potatoes, cover and cook 15 minutes, in the meantime, add a pinch of salt to flour and make a dough, that is not too stiff or too hard. Make spinners with dough, and add to pot, after adding spinner, stir so they do not stick on to each other, add coconut milk, thyme, onions, green onions, scotch bonnet pepper, garlic, garlic salt, black pepper, and seasoning salt, stir to incorporate, cover and cook on low for another 30 minutes. Serve over white rice.
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