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–+ servings
Stewed pigeon peas in a serving bowl with visible herbs and gravy.

Easy Stewed Pigeon Peas

An easy step-by-step process for making Trinidad stewed pigeon peas with coconut milk and spices.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: Caribbean
Calories: 454
Ingredients Method Nutrition Notes

Ingredients
  

  • 30 oz pigeon peas
  • 1 pound smoked turkey bones substitute with pigtails, cooked ham, or omit
  • 3 cups coconut milk
  • 3 sprigs fresh thyme
  • 1 tablespoon brown sugar
  • 3/4 cup chopped onion
  • 3/4 pound pumpkin cubed
  • 2 medium tomatoes chopped
  • 2 cloves garlic crushed

Method
 

  1. Have your butcher cut up smoked turkey wings into small pieces and remove skin and meat from bones. Discard skin and chop up meat into small pieces
  2. If using salted meat: Soak meat then cut into small pieces
  3. Open, drain and rinse peas out twice
  4. Heat a heavy bottom pan and fry crushed garlic
  5. Add peas, pumpkin, meat, thyme, tomatoes, onion and coconut milk, and sugar
  6. Cover and simmer for about 30 minutes or until peas become soft and pumpkin is cooked
  7. Season for salt and pepper
  8. Serve hot

Nutrition

Calories: 454kcal

Notes

If using dried pigeon peas (the one in the packet), you will need to soak them. Soaking it the night before is recommended. At least 6 hours works best. Then boil them in water to get them tender and continue the recipe as listed. You can also cook this in a pressure cooker to get the pea tender faster.
If using fresh pigeon peas (frozen or not): Just run water on it for a little, then proceed as usual with the recipe.
If using pigtails, boil the tails prior to remove the salt. Cut into small pieces.

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