Making a splash with stewed peas


August 08, 2016
Contributed Stew peas with beef

For our athletes, going off to compete in another country can be nerve-racking. Being away from the comforts of home can cause anxiety and homesickness. Thanks to Grace Foods, the official nutrition sponsor of the Olympic team, at least, the athletes will be able to enjoy the home comforts of great Jamaican food right in Rio de Janeiro, Brazil.

A culinary team headed by Chef Karl Thomas will be on hand to prepare daily meals for the competitors. Today, Thomas shares with THE STAR, his recipe for stewed peas with beef.


n 2 lbs beef, cut into cubes

n 1 tablespoon salt

n 1 teaspoon black pepper

n 3 oz onion

n 2 oz scallion

n 1/2 oz thyme

n 1 teaspoon hot pepper

n 2 oz garlic

n 1lb red kidney beans, dried

n1/2 teaspoon pimento

n 1 gallon water

n 4 fl coconut milk


1. In 1 large pot, add the beef cubes and half the water in the recipe

2. In another large pot, add the peas and the remainder of the water. Boil and then reduce the flames to simmer

3. Cook both beef and peas until tender. If the water evaporates before either is fully cooked, add water in small quantities until they are, stirring occasionally to prevent burning

4. Combine both the peas and the beef in one pot and add the following ingredients, onion, scallion, thyme, hot pepper, garlic and pimento

5. Simmer the stew on very low flame until all the flavours combine. Add coconut milk and adjust seasoning as needed

6. Serve hot

Portion: 4

Portion per person: 4 oz

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