Lifestyle & Food : Tasty stew peas

February 06, 2017
Stew Peas
Stew Peas

There is just something about the combination of red peas and pig's tail that causes people to lose their minds. Stew peas is evidently a favourite among many Jamaicans and, if done correctly, some persons say it has the ability to 'tie' a man. Or so they say.

Nonetheless, stew peas is a staple on the weekly menus at restaurants and in many Jamaican homes.

Most Jamaicans have their own way of preparing it, but whatever way it is done, it is often accompanied by white rice.

This week, we will share a tasty stew peas recipe with you courtesy of Grace Foods.


- 1 pound pig's tail, 1" slices

- 1 pound beef butt, round, 11/2 inch cubes

- 1 pound red kidney beans

- 6 ounce flour

- 1/2 teaspoons salt

- 3 tablespoons Grace Vegetable Oil

- 4 ounces onion, chopped

- 2 stalks scallion, chopped

- 1 sprig thyme

- 1 whole scotch bonnet pepper

- 2 cloves garlic, crushed

- 1 can Grace Coconut Milk

- 1 teaspoon pimento berries


1. Scald pig's tail in enough water to cover for about 10 minutes, then discard the water.

2. Place the pig's tail, beef and red kidney beans in a sauce pot with enough water to come four inches above them. Pressure cook for about 35 minutes or boil until tender.

3. Make spinners dough with flour, pinch of salt and enough water to bind, then set aside.

4. Heat a large skillet, add vegetable oil and use to sautÈ chopped onion, scallion, thyme, hot pepper and garlic for about three minutes.

5. Add pig's tail, beef and peas mixture, coconut milk and stir; bring to a boil.

6. Add spinners and pimento berries and continue to simmer on a low flame for another 10 to 15 minutes. Adjust seasoning if necessary.

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