Caribbean Stewed Dry Pigeon Peas Recipes

SIMPLIFIED CARIBBEAN STYLE STEWED PIGEON PEAS {VEGAN}

Steps:

• In your mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
• Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
• Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium with the lid on for 20 minutes.
• Remove the lid, with a soup ladle take one full spoon of pigeon peas and add to a blended. Also add the cooked onion, bell pepper and cilantro and blend into a fine paste (you may add a little liquid to make it smoother)
• Add the thickened mix you just made back to the pot and let it cook for a few more minutes, . Rectify the salt.
• Serve and enjoy!

CARIBBEAN STEWED DRY PIGEON PEAS

Steps:

• In a large bowl, add the peas and cover it with water.
• Let it soak for 8 hours to overnight.
• Once the peas have been soaked for the respected time, drain and set aside.
• In medium pot over medium-low heat, add the bay leaves, garlic cloves, salt and the peas.
• Stir, cover and let it boil for 1 1/2-2 hours.
• Place another medium size pot over medium-low heat, warm the olive oil then add the onions, bell peppers and cook for 2-3 minutes.
• Add the peas followed by water, tomato paste, parsley, thyme, paprika, Worcestershire sauce, salt and black pepper.
• Stir everything together and let it simmer for an hour.
• After the hour mark, serve it over some rice and enjoy!