Stewed Pigeon Peas

By dedmund

Ingredients

• 1 Can dry Pigeon peas (540 ml / 19 fl oz)
• 2 scallions
• 1 tablespoon olive oil
• 1 med tomato
• 1 cup diced bell pepper
• 1 scotch bonnet pepper (keep whole)
• 1 med onion
• 2 cloves garlic
• 3 sprigs thyme
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon parsley
• 3/4 cup diced celery
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (see note)
• 3/4 cup coconut milk
• 1/2 cup water

Preparation

Step 1

Note: Only add salt after tasting as the canned peas will contain a high level of sodium. Optionally you can add diced potato, sweet potato, carrots and/or pumpkin.