Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common dish in Jamaica.
Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients. [1] [2] [3] Additional ingredients can include onion, garlic, mix vegetables, scallions, pig tail, herbs and spices. [2] [4] [5] [6] [7] In addition to being a main ingredient, the beans also serve to thicken the stew. [8] Pinto beans are more commonly used in the dish in Spanish-speaking areas of the Caribbean. [9] Canned beans can also be used to prepare stew peas, and the dish can be prepared using a pressure cooker. [9] It is sometimes prepared without the use of meat. [8]
In Jamaica, stew peas is often prepared using flour dumplings known as "spinners" in Jamaica. [3] [10] Stew peas is commonly served atop rice or with a side dish of rice. [3] [4] [8] Rice is typically not included in the stew itself when it is cooked, and the stew serves to moisten and complement the separately-prepared rice. [10] Stew peas contains a considerable amount of protein. [9]
Stew peas is available in many areas of the Caribbean, is very popular in Jamaica, and has been described as a national dish of Jamaica. [3] [9] [10] The dish is prepared in various unique ways by Jamaicans, and has been described as a staple dish in Jamaican homes and restaurants. [8] [11] In September 1992, the Jamaican newspaper The Gleaner declared stew peas with rice as "the best dish made in Jamaica" in its Home, Living and Food Guide. [10]
Stew peas has been a dish in Jamaica since at least the 1940s, and recipes for it began to appear in cookbooks in the 1970s. [10]
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
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Dominican cuisine is made up of Spanish, indigenous Taíno, Middle-Eastern and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh.
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as binignit and kolak—are sweet dessert soups.
