Trini Stewed Pigeon Peas Recipe by Chef Jeremy Lovell
Yield – 8 to 12 Servings.
Canned Processed Pigeon Peas – 4 cups
Carrots – 4oz (cubed)
Pumpkin – 4oz (cubed)
Powdered Coconut Milk Mixture – 1 cup
Pimento Peppers – 8 (finely chopped)
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)
Unsalted Butter – 3 tbsp
Bay Leaf – 1 leaf
Whole Hot Pepper – 1
Brown Sugar – 3 tbsp
Vegetable Oil – 2 tbsp (optional)
Place medium sized pot on stove over high heat.
Once heated, add oil and sugar and allow sugar to caramelize and turn dark brown in colour.
Add peas and stir.
Add all other ingredients, stir, lower heat and cover.
Allow to cook for 30 minutes, stirring occasionally.
Check for desired sauce level and consistency.
Add salt to taste and black pepper.
Note: Do not allow hot pepper to burst. This may add unwanted spice to the dish.