Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common dish in Jamaica.
Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas ( pigeon peas) or red peas ( kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients. [1] [2] [3] Additional ingredients can include onion, garlic, escallions, pig tail, herbs and spices. [2] [4] [5] [6] [7] In addition to being a main ingredient, the beans also serve to thicken the stew. [8] Pinto beans are more commonly used in the dish in Spanish-speaking areas of the Caribbean. [9] Canned beans can also be used to prepare stew peas, and the dish can be prepared using a pressure cooker. [9] It is sometimes prepared without the use of meat. [8]
In Jamaica, stew peas is often prepared using flour dumplings known as "spinners" in Jamaica. [3] [10] Stew peas is commonly served atop rice or with a side dish of rice. [3] [4] [8] Rice is typically not included in the stew itself when it is cooked, and the stew serves to moisten and complement the separately-prepared rice. [10] Stew peas contains a considerable amount of protein. [9]
Stew peas is available in many areas of the Caribbean, is very popular in Jamaica, and has been described as a national dish of Jamaica. [3] [9] [10] The dish is prepared in various unique ways by Jamaicans, and has been described as a staple dish in Jamaican homes and restaurants. [8] [11] In September 1992, the Jamaican newspaper The Gleaner declared stew peas with rice as "the best dish made in Jamaica" in its Home, Living and Food Guide. [10]
Stew peas has been a dish in Jamaica since at least the 1940s, and recipes for it began to appear in cookbooks in the 1970s. [10]