Trini Pigeon Peas Recipe by Chef Jeremy Lovell
Yield - 6 Persons
Cook time – Approx. 45 minutes
Prep time: 15 minutes
Canned Pigeon Peas – 4 cups
Carrots – 4oz (cubed)
Pumpkin – 4oz (cubed)
Coconut Milk Powder – 3 tbsp
Pimento Peppers – ½ cup (finely chopped)
White Onion – 4 tbsp (finely chopped)
Fine Thyme – 1 tbsp (finely chopped)
Salt to taste
Black Pepper – 1 tbsp
Garlic – 3 tbsp (finely chopped)
Chadon Beni – 3 tbsp (finely chopped)
Celery – 2 tbsp (finely chopped)
Butter – 3 tbsp
Bay leaf – 1
Whole hot pepper – 1
Place medium size pot on stove and turn heat on medium.
Once heated, add butter, garlic, pimento, thyme, white onion and celery.
Stir for 2 minutes and allow to cook for 5 minutes then add carrots, pumpkin and pigeon peas.
Stir for 2 minutes, then add coconut milk, bay leaf, black pepper and enough water to cover the peas.
Add whole hot pepper, cover, lower heat and allow to cook for 30 minutes.
Add salt to taste then finish with chopped chadon beni.
Note: Do not allow hot pepper to burst. This may add unwanted spice to the dish.