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  • Chef Jeremy Lovell

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.


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