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Traditional Jamaican Stewed Peas

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  • Total: 45min
    Cooking: 45min
  • Portions: 6.00
  • Difficulty: Easy

Utensils

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Nutritional information

Ingredients

  • 2 Cups Red Kidney Beans soaked overnight in water
  • 8 Ounces Pigtail cut into 1/2 inch pieces and soaked in water overnight
  • 1 Package MAGGI® Coconut Milk Powder (50g) dissolved in 3 cups water
  • 1 Piece Scotch Bonnet whole, green
  • 3 Tablespoons Escallion chopped
  • 2 Sprigs Thyme
  • 2 Pieces Garlic crushed
  • 1 Cup DLT Flour
  • 1/4 Cup Water

Instructions

    1. Drain liquid from peas and pigtail's. Place in a large pan and fill with water, cook until peas are tender.

    2. Add the scotch bonnet pepper, escallion, thyme, garlic and MAGGI® Coconut Milk and allow to simmer for a further 10 minutes.

    3. Dumplings

      Combine flour and water together. Knead well to form stiff dough. Using the palm of you hands make small cylindrical shaped dumplings. Add to stew and allow to cook for 10 minutes.

    4. Mixture should be slightly thickened. Serve hot with steamed rice.

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