Stew peas

Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common and popular dish in Jamaica, is also common elsewhere in the Caribbean, and has been described as a national dish of Jamaica. Stew peas with rice was declared to be "the best dish made in Jamaica" by The Gleaner in 1992.

Overview

Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients.[1][2][3] Additional ingredients can include onion, garlic, scallions, pig tail, herbs and spices.[2][4][5][6][7] In addition to being a main ingredient, the beans also serve to thicken the stew.[8] Pinto beans are more commonly used in the dish in Spanish-speaking areas of the Caribbean.[9] Canned beans can also be used to prepare stew peas, and the dish can be prepared using a pressure cooker.[9] It is sometimes prepared without the use of meat.[8]

In Jamaica, stew peas is often prepared using flour dumplings known as "spinners" in Jamaica.[3][10] Stew peas is commonly served atop rice or with a side dish of rice.[3][4][8] Rice is typically not included in the stew itself when it is cooked, and the stew serves to moisten and complement the separately-prepared rice.[10] Stew peas contains a considerable amount of protein.[9]

Stew peas is available in many areas of the Caribbean, is very popular in Jamaica, and has been described as a national dish of Jamaica.[3][9][10] The dish is prepared in various unique ways by Jamaicans, and has been described as a staple dish in Jamaican homes and restaurants.[8][11] In September 1992, the Jamaican newspaper The Gleaner declared stew peas with rice as "the best dish made in Jamaica" in its Home, Living and Food Guide.[10]

History

Stew peas has been a dish in Jamaica since at least the 1940s, and recipes for it began to appear in cookbooks in the 1970s.[10]

See also

References

  1. ↑ Bigley, J. (2014). Kingston, Negril and Jamaica's South Coast. Hunter Travel. Hunter Publishing, Incorporated. p. 51. ISBN 978-1-58843-789-1. Retrieved May 30, 2017.
  2. 1 2 Wilk, R.; Barbosa, L. (2013). Rice and Beans: A Unique Dish in a Hundred Places. Bloomsbury Publishing. p. 186. ISBN 978-1-84788-905-8. Retrieved May 30, 2017.
  3. 1 2 3 4 DeMers, J. (1997). Caribbean Cooking. HPBooks. p. 138. ISBN 978-1-55788-271-4. Retrieved May 30, 2017.
  4. 1 2 com, Getjamaica. (2008). Jamaican Cooking Made Easy. iUniverse. p. 151. ISBN 978-0-595-47957-3. Retrieved May 30, 2017.
  5. ↑ Permenter, P.; Bigley, J. (1999). A Taste of Jamaica: Where to Find the Very Best Jamaican Food. Hunter Travel Guides. Hunter Publishing, Incorporated. p. 257. ISBN 978-1-55650-833-2. Retrieved May 30, 2017.
  6. ↑ Nelson, Cynthia (March 21, 2015). "A Taste of Home". Stabroek News. Retrieved May 30, 2017.
  7. ↑ "Coconut for good health - water, jelly, cream and oil". Jamaica Gleaner. May 13, 2015. Retrieved May 30, 2017.
  8. 1 2 3 4 "Stew peas". Jamaica Gleaner. February 17, 2011. Retrieved May 30, 2017.
  9. 1 2 3 4 Nelson, Cynthia (November 23, 2014). "In good taste...A vegetarian’s delight: Stew-peas". Stabroek News. Retrieved May 30, 2017.
  10. 1 2 3 4 5 Wilk, R.; Barbosa, L. (2013). Rice and Beans: A Unique Dish in a Hundred Places. Bloomsbury Publishing. pp. pt69–70. ISBN 978-1-84788-905-8. Retrieved May 30, 2017.
  11. ↑ "Lifestyle & Food: Tasty stew peas". Jamaica Star. February 6, 2017. Retrieved May 30, 2017.
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