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How To Make Trini Pigeon Peas

Dev gets Kez ready for Christmas with this hearty Pigeon Peas recipe:


2 cups fresh or frozen and defrosted pigeon peas

2 cups pumpkin, diced

3 tbps chopped chive

1 tbps chadon beni

1 large onion

2 tsp minced garlic

1 tbps chopped broad leaf thyme

4 pimentoes finely chopped

1-2 bay leaves

1 tbsp roucou (optional)

1 cup of coconut milk

3 cups of water

3 tbps coconut oil

1 tbps cooking butter (optional)

salt & black pepper to taste


Add in coconut oil to stewing pot, and let it heat up. When the oil starts to release smoke, its ready.

Add in onion, chive, thyme, chadon beni and pimentoes and cook for 1 minute, until the onion gets soft.

Add garlic and cook for another 30 seconds.

Add in pumpkin, mix and cook for 3-4 minutes. Use the edge of the spoon to help “mash” the pumpkin.

Add pigeon peas, bay leaves, roucou, then approximately 1 teaspoon of salt and half teaspoon of black pepper.

Let this cook for another 3 minutes.

Add coconut milk and water, bring to a boil then reduce to low heat and simmer for 1 hour to 1.5 hours.

You can test the peas for doneness after 45 minutes. 15 minutes before it is ready to come off the stove, add in the tbps of cooking butter for extra richness if preferred.


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