How To Make Jamaican Stew Peas

Jamaican Stew PeasStew 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:


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


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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