GWJamaica Cook Book

Ingredients

2 cups red peas
1/2 lb salted beef
1 lb stew beef (you also can use pigs-tail or chicken if you like)
1 scotch bonnet pepper
2 stalk scallion
3 sprig thyme
2 cups coconut milk (or 1/4 box)
6 pimento seed
3 cloves garlic
Salt and pepper to taste
Spinners (See Recipe Below)

Preparation

Beef – Boil and drain salted beef twice, in a medium size pan. Place peas, meat and garlic together in the pan, boil until peas are tender, about 1 1/2 hour (or cook peas and beef in pressure cooker for 10-15 minutes). Add coconut cream, spinners, and seasoning, cook for about an hour. Season to taste. If the gravy is too watery, thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain the mixture into the stew. Boil until it thickens.

Pigstail – Soak pigs-tail in water to reduce salt. Place peas in pressure cooker and pressure on high heat for 7-10 minute and let cool. Add pigs-tail and garlic to peas and pressure for 5-8 minutes. Add coconut cream, spinners, and seasoning. Boil (not pressure) until it thickens.

Chicken – Pressure or cook peas until tender. Add chicken, coconut cream, spinners, and seasoning. Boil until it thickens

Spinners

Ingredients

1 cup flour
1/2 teaspoon salt
Enough water to bind

Preparation

Place flour and salt in a medium bowl. Work mixture with hands while adding enough water to bind, making stiff dough. Roll into 1-3 inches long pieces, drop into boiling stew peas or soup. Boil until they float or add them during the last 20mins of the cooking process.

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