Add Coconut Milk To Stewed Pigeon Peas For Maximum Flavour

It ain’t Christmas if a steamy bowl of stewed pigeon peas isn’t on the table. Coconut milk adds a backdrop of nuttiness while traditional burnt brown sugar and ketchup give it that familiar, smoky sweetness. Serve with your Christmas rice or just enjoy a bowl by itself.

STEWED PIGEON PEAS

Yields: 4 Servings

Total Time: 30 mins

INGREDIENTS

• 1 pound dried pigeon peas 
• ½ pound pumpkin, diced  
• 1 teaspoon salt 
• ¼ teaspoon black pepper 
• 1 bunch chives, chopped 
• 1 medium onion, chopped 
• 3 cloves garlic, minced 
• 2 pimentos, chopped 
• Salted butter, optional 
• 1 cup coconut milk 
• 1 tablespoon ketchup  
• 1 tablespoon oil 
• 1 tablespoon brown sugar

DIRECTIONS

1. In a pot add 1 litre water. Then, add pumpkin and pigeon peas. Boil until peas are soft.
2. In a saucepan, add oil and brown sugar. Allow sugar to become dark brown and bubble.
3. Then, add onion, garlic, pimento, chives, black pepper and ketchup to the sugar.
4. Add four tablespoons water and let simmer for a few minutes.
5. Remove saucepan from heat and then, add mixture from saucepan into the pot with pigeon peas and pumpkin.
6. Add salt and coconut milk.
7. Let boil until liquid is as thick as desired.
8. Serve with rice.

About Post Author

Sandra Sookdeo

Sandra has been cooking recipes learned from her mother, Ruth, and her family. These recipes have been handed through generations over the years. Sandra continues to pass down her and her mother’s traditional cooking methods and recipes to her daughters.

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