Every Christmas (yes, I’m still talking about Christmas (in January of 2012) *grins*), Caribbean nationals usually have a pot of stewed pigeon peas on the stove. That, usually, is my second favorite thing to eat on Christmas day (the first, being “salt ham” ). We (my family), for a few years, used to have a plot of land with pigeon peas planted and every December, I would either have to help pick the peas (off the trees) or shell the peas or even do both. Man, it was not easy work. But on Christmas Day at lunch time when I got a large portion of stewed peas, all the stings from the trees (and insects therein) and all the pain my thumb and index fingers endured (having turned the color of the peas too for shelling soooo many), faded away. It would always be worth it. Unfortunately, I’m now in the great big U.S of A. and fresh pigeon peas? Well I wouldn’t even know where to look. So I have to resort to canned pigeon peas which does not taste as great as fresh ones but when the spirit of Christmas overtakes you, man, you’ll eat whatever you can get just to sustain tradition!
As with a lot of the recipes that I know by heart (learned many many moons ago), I don’t have an exact measurement for ingredients. You can refer to Valerie’s recipe but I would omit the “lots of curry” though I’ve only known a few people who would add 1/2 tsp at most.
Ingredients: (some of the things I used are omitted from the photo but in the ingredient list)
2 cans fresh pigeon peas
green bell pepper
fresh thyme (I used dried thyme)
a touch of curry powder
drop of pepper sauce
dash of italian seasonings**
salt and black pepper
* A personal preference, certainly optional.
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…..