👨‍🍳 作り方

1. 1

   If using salted pork or pigtail, rinse thoroughly and place in a pot with enough water to cover. Boil for about 15-20 minutes to remove excess salt. Drain and set aside.

2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic, chopped bell pepper, and diced carrot. Cook for another 5 minutes until vegetables begin to soften.

4. 4

   Add the soaked and drained pigeon peas, the prepared salted pork (if using), and the water or vegetable broth to the pot. Stir well.

5. 5

   Add the thyme sprigs, chopped scallions, whole Scotch bonnet pepper (pierced), salt, and black pepper. Bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour and 15 minutes, or until the pigeon peas are tender and the stew has thickened. Stir occasionally to prevent sticking.

7. 7

   If the stew becomes too thick before the peas are tender, add a little more water or broth. If it's too thin, remove the lid during the last 15-20 minutes of cooking to allow it to reduce.

8. 8

   Taste and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and the whole Scotch bonnet pepper before serving (or leave the pepper in for those who like it very spicy).