Stew peas and rice have been an all-time favorite of many Jamaicans.
It would be very difficult to visit a Jamaican restaurant without finding stew peas on the menu.
This Jamaican dish is easy to prepare and is neither time consuming nor expensive.
Here is how it is prepared:
Ingredients:
2 cups dry red kidney beans
10 cups water
5 cloves garlic, crushed
6 whole pimento berries
1 teaspoon ginger, crushed
1 pound tofu, diced largely
2 cloves garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon soy sauce
2 teaspoons salt
1 teaspoon Black Pepper
1 cup whole wheat flour
1/8 teaspoon salt
1/3 cup water
1/4 cup(s) Vegetable Oil
1 packet Coconut Milk Powder
3 stalks escallion, chopped
1 sprig thyme
1 medium onion, chopped
1/2 teaspoon scotch bonnet pepper, deseeded, chopped
Method
Wash red kidney beans. In a pressure cooker, add 10 cups water, 5 cloves of garlic, 6 pimento berries, 1 teaspoon ginger and pressure cook for 20 minutes. At the end of cooking time, turn off the flame and allow to cool before opening the pressure cooker.
Season tofu with 2 cloves of chopped garlic, 1 teaspoon ginger, 1 tablespoon soy sauce, 1 teaspoon salt and 1/2 teaspoon Traditions Black Pepper and allow to marinate for 30 minutes in the refrigerator.
To Make Spinners
Combine whole wheat flour, pinch of salt and 1/3 cup water and knead to form a smooth dough. Cover and leave to relax for about 20 minutes.
Heat vegetable Oil in a large skillet and use to fry the seasoned tofu, drain on absorbent paper, set aside.
Dissolve coconut milk in 1/3 cup water and add to the boiled red kidney beans and bring to a boil.
Use the dough to make about 20 spinners and add to the pot.
Add the fried tofu, scallion, thyme, onion, scotch bonnet pepper and 1 teaspoon salt, cover and allow to simmer for approximately 10 minutes.
Serve with brown rice and a salad.
Prep Time: 45 minutes Cooking time: 45 minutes.
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