📝 About This Recipe
This soul-warming stew is a vibrant celebration of earthiness and spice, drawing inspiration from the rich culinary traditions of West Africa and the Caribbean. Creamy pigeon peas (Toor Dal) melt into a fragrant broth of coconut milk and aromatic spices, while hearty chunks of tropical yam provide a satisfying, velvety texture. It is a nutrient-dense, plant-based masterpiece that balances the nutty notes of the legumes with a gentle heat from scotch bonnet peppers.
🥗 Ingredients
The Legumes and Roots
- 1.5 cups Dry Pigeon Peas (Toor Dal) (soaked for at least 4 hours or overnight)
- 1.5 pounds Puna Yam or True Yam (peeled and cut into 1-inch cubes)
- 4 cups Vegetable Broth (low sodium preferred)
Aromatics and Spices
- 2 tablespoons Coconut Oil (unrefined for extra flavor)
- 1 large Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Smoked Paprika
- 1 whole Scotch Bonnet or Habanero (pierced with a knife but left whole for mild heat)
The Finishers
- 1 can Full-fat Coconut Milk (13.5 oz)
- 2 cups Fresh Spinach or Kale (roughly chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Drain the soaked pigeon peas and rinse them thoroughly under cold running water until the water runs clear.
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2
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the diced red onion and sauté for 5-7 minutes until soft and translucent, stirring occasionally to prevent browning.
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4
Stir in the minced garlic, grated ginger, turmeric, and smoked paprika. Toast the spices for 1-2 minutes until they become intensely fragrant.
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5
Add the drained pigeon peas to the pot and stir to coat them thoroughly in the aromatic oil and spices.
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6
Pour in the vegetable broth and add the whole scotch bonnet pepper. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 25 minutes.
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7
While the peas simmer, peel your yam and cut it into uniform 1-inch cubes. Keep them in a bowl of water to prevent browning until ready to use.
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8
After the initial 25 minutes, add the yam cubes to the pot. Ensure they are mostly submerged; add a splash of water if the liquid has reduced too much.
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9
Continue to simmer for another 15-20 minutes, or until both the pigeon peas and the yams are fork-tender but not falling apart.
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10
Carefully remove the whole scotch bonnet pepper and discard it (unless you prefer extreme heat, in which case you can mash a bit of it into the stew).
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11
Pour in the coconut milk and stir gently. Let the stew simmer uncovered for 5 more minutes to allow the flavors to meld and the sauce to thicken.
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12
Stir in the chopped spinach or kale and cook for 2 minutes until just wilted and bright green.
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13
Turn off the heat. Stir in the lime juice and sea salt. Taste and adjust seasoning as needed.
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14
Ladle the thick stew into deep bowls and garnish generously with fresh cilantro.
💡 Chef's Tips
If you cannot find Puna yam, substitute with sweet potatoes or even Yukon Gold potatoes, though the texture will be slightly less starchy. For a creamier consistency, use a wooden spoon to mash a few of the cooked yam cubes against the side of the pot. Always soak your dry pigeon peas; it significantly reduces cooking time and improves digestibility. Be careful not to overcook the yams; they should be soft but hold their shape to provide a nice textural contrast to the peas. If the stew is too thick the next day (as it will thicken in the fridge), loosen it with a splash of broth or water when reheating.
🍽️ Serving Suggestions
Serve alongside warm, buttery flatbread or roti to scoop up the thick sauce. Pair with a side of coconut-infused jasmine rice for a complete and filling meal. A crisp, cold cucumber and red onion salad provides a refreshing contrast to the warm spices. Top with a dollop of Greek yogurt or coconut cream to cool down the spice level. Enjoy with a glass of chilled ginger beer or a hibiscus iced tea.