Stew Peas
By: Executive Chef Collin Brown

 Traditional Jamaican  Favourites

• Jamaican Rice & Peas
• Mackerel Rundown
• Ackee & Salt Fish
• Jerk Chicken​
• Corn Pork

---

PREP TIME: 1 Hour 40 Minutes       DIFFICULTY:  Med.       YIELD:   4 Servings

FOLLOW US ON

---

Ingredients

• 250g of pig’s tail
  
• 250g of salt beef
  
• 3 cloves of garlic
  
• 1 tea spoon of pimento
  
• 2 tins of red kidney beans
  
• 2 rings of scotch bonnet pepper
  
• 2 sprigs of spring onion
  
• 1 onion
  
• 3 sprigs of fresh thyme
  
• ¼ block of coconut cream
  

Dumplings

• 250g of plain flour
  
• Pinch of salt
  
• Water
  

Directions

1. Wash pig’s tail and salt beef twice and boil for 1 hour. 
   
2. Then wash again in cold water twice and boil for 30 min.
   
3. Add garlic, onion, spring onion, pimento, red kidney beans, 
   
4. scotch bonnet pepper and fresh thyme.
   
5. Mix and make dumplings then add to the stew 
   
6. and let it cook for 10 min then serve.
   

Dumplings

1. In a bowl mix flour and salt into a dough by adding water. 
   
2. Roll dough into small balls and add to the stew.