Grandparents and their grandparents bond over special traditions like shelling peas. Sitting in front of your television, slowly separating the peas from its outer casing to earn these delicious peas, packed with protein and used many of local dishes. These sought-after vegetables are most popular between December to February, available at your market and highway produce vendors. Take advantage of the season for pigeon peas and try out this traditional recipe for stewed pigeon peas to complete your Sunday lunch of rice, stew chicken, macaroni pie & fresh salad.
Stewed Pigeon Peas
Serves: 6-8 people
Cook time: 30 minutes
3 lbs. shelled peas
1 cup of coconut milk
1 lbs pureed pumpkin
3 tablespoons oil
2 tablespoons brown sugar
2 teaspoon salt
Freshly chopped seasonings:
1 stalk chive
1 sprig celery
1 sprig parsley
3 cloves garlic
2 sprigs fresh thyme
Place shelled peas in 4 cups boiling water.
Boil for 10-15 minutes.
Strain peas and set aside the water the peas were previously boiled in.
Heat a medium-sized pot and add oil and then add brown sugar.
When the sugar turns golden brown and bubbles, add peas and saute for 2-3 minutes.
Add water that was set aside, coconut milk, pureed pumpkin and bring to a boil.
Then add freshly chopped seasonings and salt to taste.
Stir well and bring to a boil and once boiling reduces to a simmer and let simmer for 10 minutes until peas are tender or to desired consistency.
Serve with rice, stew chicken, macaroni pie & fresh salad. Bon Appetit.