Drain the pigeon peas and reserve 4 cups of the cooking liquid. This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. I shared these ‘stew’ peas (stew is colloquial for anything stewed or cooked in browning-explanation for that coming) with you last week via IG and wanted to share the recipe. It added just a little extra sweetness and a deeper flavour to them. Now turn up the heat to high for a minute or two and stir well and constantly until most of the moisture has mostly evaporated - takes only a minute or two with the peas. I topped mine with a little extra chopped chadon beni, Hi! One day it just clicked and I finally got it right or at least tasting the way I love it. There is a fine line between caramelising and burning it. Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. When the oil begins to smoke, add the onion, garlic, and peppers. I realise that browning (browning is a process of caramelising or in a sense burning brown sugar in water or oil) the peas is not very common or so I have been told but I know some people do it and I think that was the game changer for my peas! 1 pound dried pigeon peas, picked through and rinsed, 1 cubanella or Italian green pepper, cored and diced, Sign up for the Recipe of the Day Newsletter Privacy Policy. https://www.oliveandmango.com/caribbean-style-stewed-pigeon-peas Super super dry and dusty with no rain, and it feels like that right from sunrise to sunset. It’s been so hot these days you guys!! But it’s been getting close to 40 degrees Celsius everyday for the last couple weeks. Once it’s mostly evaporated add in your veggies and aromatics (pimentos, onions, garlic, tomatoes, pumpkin, chive, chadon beni and thyme) let them sauté for a minute. So although I can’t say these are your typical Trini ‘stew’ peas they do use methods common in Trinidad. Whole dried pigeon peas need to be soaked for at least 6 hours before use. Pigeon peas can also be browned or caramelised and used in stews. Stir in the cumin, coriander, and cayenne. Just letting you guys know what conditions we cook in here in the tropics. Health Benefits Pigeon peas are a legume used a lot in Indian cookery. I always make lots and I eat the leftovers with just plain rice. Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together. Sometimes they're eaten as green peas, but mostly they're turned into dal. Store dried peas in an airtight container. My dear friend made a beautiful tasting pot of these stew peas and I fell in love with her way of making them. Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed. I have had them many ways and I love eating them any way but this way takes the cake. Then add the coconut milk and water (at this point you can add the whole hot pepper in, remembering on no account to break it otherwise it won’t be the flavour you get, it’ll be heat) stir well and bring to a boil and once boiling reduce to a simmer and let simmer for 20-30 minutes until peas are tender and the pumpkin has basically melted or mashed easily with the touch of a fork or spoon. Don’t over do it with the molasses either because the result will be the same bitterness. If you live here you can relate and if you don’t you may be rolling your eyes. This time I served them with this delicious macaroni pie and ‘stew’ chicken. Oh my!! Cover and cook the beans until tender, about 1 1/2 hours. All rights reserved. I can literally live on them folks! Sometimes they're eaten as green peas, but mostly they're turned into dal. Check the water periodically; add more, f necessary, to keep the peas covered. As you may have guessed by the multiple recipes using peas and beans of all sorts that I post - I am a fan, so this dish had me at pigeon peas! They are pretty easy to make and are lovely with whatever you serve them up with. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Strain the oil, discard the achiote seeds and set aside to cool. Soak 1 cup of peas to 2-1/2 cups of water and 1/2 tablespoon of salt. Another Bahamian Treasure: Pigeon Peas and Rice. Once oil and sugar are caramelised and bubbling add in your pigeon peas cautiously because the caramel likes to spatter and burns really bad (I use the lid as my shield) stir them up really well cover and let simmer for a few minutes stirring and checking them every so often. Go ahead and try them and you will see what I mean. Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. I’m sure that’s not accurate but it feels like there is no cool breeze in the morning or the evening. Pour in the chicken broth and continue to cook until the liquid is evaporated. You can learn more about me. Feel free to add in a little extra water if needed, Serve and enjoy! Read about our approach to external linking. So if your not sure err on the side of caution until you get the hang of it and add some browning or molasses to achieve the colour you would like. She is a fabulous cook and anything she touches is golden. Mix in the rice and reserved pigeon peas. © 2020 Discovery or its subsidiaries and affiliates. Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. This meal, if served as six portions, provides 192kcal, 5g protein, 16g carbohydrate (of which 5.5g sugars), 11g fat (of which 1.5g saturates), 4g fibre and 1.3g salt. Pigeon peas are a legume used a lot in Indian cookery. Burning it will result in a very bitter tasting pot of food. 2-2 1⁄2 cups of pigeon peas (fresh, frozen or canned), 1-2 tsp molasses or browning syrup (optional), 1 whole scotch bonnet pepper (optional if you like some heat), Heat oil in a large pot to medium high (I like to use my cast iron pot) and add in your brown sugar - allow the brown sugar to caramelise to the point that it’s nice and dark, bubbling and starting to smoke (this takes a few minutes).