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Caribbean Remembrances: Recipes
Contributed by Members of the Community
Stewed Peas
Contributor: Diane
Williams
Country: Jamaica
Ingredients:
1 pt. red kidney
beans
1 lb. pig’s tail
1 lb. stew beef
1 scotch bonnet
pepper
Black pepper
Pimento
Garlic (optional)
Scallion
Thyme
Dumpling dough
Directions:
Remove excess fat from pig’s tail. Then,
bring to a boil for approximately 10 minutes to remove excess salt, or
soak in fresh tap water overnight. After boiling or soaking the pig’s
tail, wash it with cold water and cut it into bite size pieces. Next, cut
the stew beef into bite size pieces. Place it with the tail in a pot with
enough water to cover. Put on medium heat for approximately 10 minutes.
Then, add the red kidney beans. Allow to cook slowly, until meat and beans
are tender. In the meanwhile, make small dumplings, also known as
spinners. Around 10 minutes before the meat and beans are done add the
scallions, thyme, black pepper, pimento, scotch bonnet pepper, garlic, and
spinners. Simmer until spinners are done and seasonings have been properly
added. Note: Best if served with white rice and eaten while hot. Also,
recipe serves 8 people.
Personal Passage:
Traditionally, Jamaicans prepare a
specific meal on a specific day of the week. Whatever the day and whatever
was prepared, Wednesdays were always our Stewed Peas and Rice Day! I
remember making fun of each other at the dinner table on a Wednesday
evening. Anyone who had second or even third helpings was teased. I used
to ask my brother, " ‘yuh tek washout?" which means, "Did you take a
laxative to purge your stomach?" This of course was not literally done. It
was just simply amazing to see the large quantities that were consumed on
a Wednesday.
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Last update: February 22, 2007