📝 About This Recipe
Transport your senses to the islands with this vibrant, soul-warming pigeon pea stew, a cornerstone of Caribbean plant-based cooking. Known for their nutty, earthy depth, pigeon peas are simmered in a velvety coconut milk broth infused with aromatic Scotch bonnet, fresh thyme, and golden turmeric. This dish is a masterclass in balancing creamy textures with bold, herbaceous notes, offering a protein-packed meal that is as nutritious as it is comforting.
🥗 Ingredients
The Aromatics
- 2 tablespoons Coconut Oil (unrefined for extra flavor)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 stalks Scallions (white and green parts sliced)
The Heart of the Stew
- 30 ounces Pigeon Peas (two cans, drained and rinsed)
- 1 large Sweet Potato (peeled and cut into 1/2 inch cubes)
- 1 medium Red Bell Pepper (chopped)
- 14 ounces Full-Fat Coconut Milk (one can)
- 2 cups Vegetable Broth (low sodium)
Spices and Herbs
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 4 sprigs Fresh Thyme (leaves removed from stems)
- 1 whole Scotch Bonnet Pepper (left whole for mild heat, or pierced for spice)
- 1 teaspoon Sea Salt and Black Pepper (or to taste)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onion and cook for 5-6 minutes until translucent and slightly golden around the edges.
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3
Stir in the garlic, ginger, and the white parts of the scallions. Sauté for 2 minutes until incredibly fragrant, being careful not to burn the garlic.
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4
Add the turmeric and cumin to the pot. Toast the spices in the oil for 60 seconds, stirring constantly to unlock their essential oils.
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5
Toss in the sweet potato cubes and red bell pepper. Stir well to coat the vegetables in the aromatic spice paste.
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6
Add the rinsed pigeon peas to the pot, followed by the coconut milk and vegetable broth. Stir to combine.
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7
Gently place the whole Scotch bonnet pepper and the fresh thyme leaves into the liquid.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid.
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9
Simmer for 25-30 minutes, or until the sweet potatoes are fork-tender and the liquid has reduced into a thick, creamy gravy.
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10
Carefully remove and discard the whole Scotch bonnet pepper before serving to ensure no one accidentally bites into it.
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11
Use the back of a wooden spoon to mash a small handful of the peas and potatoes against the side of the pot; this releases starches and creates a luscious, thicker texture.
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12
Stir in the lime juice and season with salt and black pepper to taste. The acidity of the lime is crucial for balancing the richness of the coconut milk.
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13
Garnish with the reserved green parts of the scallions and extra fresh thyme before serving hot.
💡 Chef's Tips
For a smokier flavor, add a teaspoon of smoked paprika or a dash of liquid smoke. If you cannot find Scotch bonnet, a Habanero pepper is an excellent substitute for heat and fruitiness. Don't over-stir once the sweet potatoes are soft, or they will turn into mush; you want some chunks for texture. If using dried pigeon peas, soak them overnight and boil for 45-60 minutes before adding them to this stew recipe. This stew tastes even better the next day as the flavors meld, making it a perfect meal-prep option.
🍽️ Serving Suggestions
Serve over a bed of fluffy long-grain white rice or traditional Caribbean 'Rice and Peas'. Pair with warm, buttery roti or crusty sourdough bread to soak up every drop of the coconut gravy. Serve alongside fried sweet plantains for a delightful sweet-and-savory contrast. A crisp cucumber and red onion salad with a light vinaigrette provides a refreshing crunch. Enjoy with a tall glass of cold sorrel drink or ginger beer to complement the tropical spices.