How to Make Jamaican Stew Peas with Spinners
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Recipe Overview
Overview
Jamaican Stew Peas with Spinners is a dish that embodies comfort and tradition. The recipe begins with soaking small red beans, which are then simmered with aromatic vegetables like onion, bell pepper, and garlic in a rich broth. The addition of smoked ham hocks infuses the stew with a deep, savory flavor, while the coconut milk adds a creamy texture that balances the heat from the Scotch bonnet pepper.
What makes this dish truly special is the technique of creating spinners, small dumplings that are rolled and dropped into the stew. This not only thickens the broth but also adds a delightful chewiness that complements the tender beans. The cooking process is straightforward, making it accessible for home cooks looking to explore Jamaican cuisine.
As the stew simmers, the flavors meld beautifully, creating a hearty dish that is perfect for family gatherings or a cozy night in. The vibrant colors and rich aromas will surely entice anyone to the table. Whether served with rice or on its own, this stew is a celebration of Jamaican culinary heritage that is both satisfying and delicious.
Recipe Details
Steps & Tips
Soak one pound of rinsed small red beans in six cups of water for 8 to 24 hours.
Add one chopped onion, one chopped bell pepper, and one chopped celery rib to the pot.
Add three tablespoons of minced garlic and two teaspoons of garlic powder.
Add half a teaspoon of salt and half a teaspoon of black pepper, then stir.
Tip: If you can't find Scotch bonnet, use a habanero pepper for similar heat.
Heat one tablespoon of unrefined coconut oil in a Dutch oven until shimmering.
Tip: Tie your flavor bundle like a tea bag to infuse the stew with flavor.
Add the soaked beans and their soaking liquid to the pot.
Add two 12-ounce ham hocks to the pot.
Add two cups of chicken broth and the tied flavor bundle to the pot.
Bring the mixture to a boil, then reduce to a simmer.
Cook uncovered for about an hour and a half until the beans soften.
Stir in one 14-ounce can of coconut milk and cook for an additional 30 minutes.
Tip: Coconut milk adds creaminess and enhances the dish's flavor.
Combine half a cup of all-purpose flour, a fourth of a teaspoon of salt, and three tablespoons of water, stirring until a shaggy mass forms.
Knead the dough until a nice ball forms.
Use a teaspoon to measure and roll the dough into tapered dumplings about three inches long.
Tip: Be careful when squeezing the Scotch bonnet to avoid too much heat.
Remove the skin from the ham hocks and cut the meat into half-inch pieces.
Use tongs to remove the flavor bundle from the pot and squeeze it to release the juice.
Tip: Don't stir the dumplings immediately after adding them; let them set for five minutes.
Add the chopped ham hock meat, six chopped scallions, and one tablespoon of chopped thyme to the pot.
Stir the mixture and cook for about 15 minutes to meld the flavors.
Ladle the stew into bowls and serve with white rice.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Traditionally, Jamaican stew peas use small red peas, but small red beans can be a good substitute.
- •The Scotch bonnet pepper adds a fruity heat to the dish, which can be replaced with habanero if necessary.
- •The flavor bundle of thyme, allspice, and bay leaf infuses the stew with aromatic depth.
- •Spinners are small dumplings made from flour and water, rolled into shape and added to the stew.
