Meatless Stew peas

M...eat...less

Have you ever been to your favorite Jamaican lunch spot to order a stew peas lunch and heard “di meat finish” But you order it anyway because the stew peas is so good? A meatless Jamaican stew pea’s, with no pig tails is such a travesty. However as much as we love our meat recipes, they have to be revamped to accommodate the palates of the “non-meater’s” in our lives. There is really not much to say about this one. I won’t sit here and pretend that this version is better than one filled with pig tails, oxtails and beef. However it does pack a huge amount of flavor considering its lacking in the salted meat department.

 

 It’s very rich and creamy, heavy on the coconut flavor. And by using the dried peas we retain all the richness and color. This is one of my mother’s go to dinners. She generally makes a similar stew peas dish using canned peas. Ever since I started this blog I have been hearing nothing but complaints from her, due to the fact that most of these meat filled delectable dishes she cannot partake of; so last month and this month are especially for her.  What I will say, it is a stew peas that even a meat eater will enjoy, even though the pig tail is truly missed. 

Ingredients(printable recipe)

for the pressure cooker

1 ½ cup Dried Red peas

½  cup Dried Black beans

½ cup Dried Black eye peas

2 cups Coconut milk

2 cup water

3 stalks Scallion

4 sprigs Thyme

1 Onion chopped

4 cloves whole Garlic

1 tablespoon Pimento (allspice berries)

1 tablespoon Sugar

1 tablespoon salt

For the final stew

1 whole Scotch bonnet pepper

2 ¼ cup water

1 sachet coconut milk powder

1 clove shredded garlic

½ teaspoon Lawry

½ teaspoon black pepper

 Dumpling

1 cup flour

½ teaspoon salt

¾ cup water

Greedy tips:

• serve with white rice
• Your peas may take longer than 40 minutes in the pressure cooker. Pressure until all are tender
•  The sauce gets very thick especially with the addition of the dumplings, if you want more gravy to your stew add more water to your liking
•  As it gets cold it firms up and solidifies, to re heat the next, place it on the stove top and add some water to melt it and re warm. 
• The pepper as long as it has not burst adds flavor but not spice

Xoxo Greedygirl