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Stewed Peas
Stewed Peas with pigstail

Traditional Jamaican Stewed Peas

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  • 0 people already cooked this dish.
  • Total: 45min
    Cooking: 45min
  • Portions: 6
  • Difficulty: Easy

Ingredients

  • 2 Cups Red Kidney Beans soaked overnight in water
  • 0.5 Pound Pigtail cut into 1/2" pieces
  • 1 Pack MAGGI® Coconut Milk Powder (50g) dissolved in 3 cups of water
  • 1 Unit Scotch Bonnet green and whole
  • 3 Tablespoons Escallion chopped
  • 2 Sprigs Thyme
  • 2 Pieces Garlic crushed
  • 1/4 Cup Water
  • 1/4 Teaspoon Salt
  • 1 Cup All-Purpose Flour

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.

Utensils

  • can

Nutritional information 631kcal = 2,639kj /per portion

  • 630.64 Calories Energy
  • 56.59 Grams Carbohydrates
  • 19.75 Grams Protein
  • 36.56 Grams Fats
  • 16.39 Grams Fiber
  • 1122.17 Milligrams Sodium
  • 32.51 Milligrams Cholesterol
  • 15.86 Grams Saturated Fats
  • 157.84 Milligrams Calcium
  • 6.56 Milligrams Iron
  • 258.17 Micrograms Food Folate
  • 968.73 Milligrams Potassium
  • 22.33 International unit Vitamin A
  • 20.02 Milligrams Vitamin C
  • 0.08 International unit Vitamin D
  • 0.26 Milligrams Vitamin E
  • 100.09 Milligrams Magnesium
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