jamaican_stew_peas_and_spinners
Table of Contents
Jamaican Stew Peas and Spinners
Ingredients:
For the Red Peas:
- 2 cups (14 oz.) dried red kidney beans
- 10 cloves garlic
- 1 13-oz. can heavy coconut milk
- 1 onion
- 1 cup (~8) scallions
- 1 large carrot
- ¼ cup fresh thyme (4 tsp = 1⅓ Tb dried)
- ½ scotch bonnet pepper
For the Spinners:
- ¾ cup flour
- 1½ tsp salt
- ⅓ cup water
For Finishing the Stew:
- 2 Tb coconut oil
- 1 Tb salt
- 1 tsp pepper
- 1 tsp allspice
- ⅓ cup each red, yellow, and green bell peppers
- cooked rice
- (optional: ~1 lb. meat of your choice; pork works very well)
Directions:
- Soak beans and 5 cloves of garlic in 6 cups of water overnight.
- Add coconut milk and bring to a boil. Simmer for 20 min.
- Add the other 5 cloves of garlic, plus the onion, scallions, carrot, thyme, and scotch bonnet pepper. Simmer for 20-25 min., until beans are soft.
- Meanwhile, combine the ingredients for the spinners to make a dough just wet enough to not stick to your hands. Knead for 2 min.
- Cut dough into quarters. Cut each quarter into thirds. Roll each piece between the palms of your hands to make long, skinny dumplings 3-3½ in. long x ¼-½ in. thick.
- Add ¼ cup water, coconut oil, and spinners. Cook 15-20 min. Add salt, pepper, allspice, and bell peppers, then serve.
jamaican_stew_peas_and_spinners.txt · Last modified: by mrmoniker