stew pigeon peas

Serves 6

2 tbsp. vegetable oil

1 tsp. minced garlic

¼ cup chopped onion

2 cups shelled pigeon peas (tin peas can be used)

1 tbsp. green seasoning

½ lb. pumpkin, cut into 1” cubes

2 tbsp. tomato paste or puree

Salt and Black pepper to taste

4 cups of water

Heat oil and sauté garlic and onion until soft and golden in color. Add peas and green seasoning. Cook on medium heat for 15 minutes stirring occasionally. Add pumpkin, tomato, salt, pepper and water. Bring to a boil, lower heat, cover and cook until peas and pumpkin are soft and most of the liquid has evaporated.

Salted meat can be added for flavor along with flour dumplings. NB: Salted meat should be soaked overnight to relinquish most of the salt.

Ingredients: (some of the things I used are omitted from the photo but in the ingredient list)
2 cans fresh pigeon peas
vegetable oil
garlic
onion
green bell pepper
water
margarine
fresh thyme (I used dried thyme)
a tomato
ketchup
a touch of curry powder
drop of pepper sauce
dash of italian seasonings**
salt and black pepper

* A personal preference, certainly optional.

Method: 
1. Heat oil in large pot.
2. Add cloves garlic and onion and let get translucent.
3. Add the peas to the oil. Stir quickly.
4. Add the peppers, thyme, salt and pepper to the pot.
5. Add the water and let come to a boil and let simmer for approximately 30 minutes.
6. Add the tomatoes, margarine, ketchup and hot sauce and cook for approximately 30 minutes more over medium heat or until the peas are tender.

This is a perfect side to white rice and baked chicken. So yummy!

Bye For Now…..