Ingredients
Method
- If using canned pigeon peas, drain and rinse them well. See the notes below for preparing fresh, frozen, or dried pigeon peas.
- Heat the oil in a heavy-bottomed pot over medium heat. Add the garlic and sauté for 2 to 3 minutes, stirring so it does not burn.
- Add the pigeon peas, pumpkin, tomatoes, onion, thyme, coconut milk, and brown sugar. Stir well.
- Cover and simmer over medium-low heat for about 30 minutes, stirring occasionally, until the peas are tender and the pumpkin is cooked.
- If needed, add a little water and continue simmering until the peas reach your desired tenderness.
- Season with salt and black pepper to taste. Serve hot.
Nutrition
Notes
Canned pigeon peas: Drain and rinse before using.
Fresh or frozen pigeon peas: Rinse and use as directed. They may need additional cooking time depending on how tender they are.
Dried pigeon peas: Check for debris, then soak for at least 6 hours or overnight. Cook in fresh water until tender before continuing with the recipe. A pressure cooker can also be used to cook them faster.
Adding meat: Pigtails, salt beef, or smoked turkey can be added to the stew. Salted meats should be soaked or boiled first to remove excess salt. Smoked turkey does not need to be desalted. Add the prepared meat with the pigeon peas and other ingredients before simmering.
Recipe Printed From ThisBagoGirl.com
