Barbadian Okra and Pigeon Pea Stew

Name: Barbadian Okra and Pigeon Pea Stew
Prep time: PT20 minutes
Cook time: PT45 minutes
Total time: PT1 hour 5 minutes
Yield: 6
Cuisine: Barbados
Ingredients: 2 cups Pigeon peas (fresh or frozen (if using canned, drain and rinse 2 cans)); 1 lb Okra (trimmed and sliced into 1-inch pieces); 2 tablespoons Coconut oil; 1 large Yellow onion (chopped); 4 cloves Garlic (minced); 2-3 Pimento pepper (chopped (optional, or substitute with a small bell pepper)); 1 large Tomato (chopped); 1 cup Pumpkin or Butternut Squash (peeled and cubed); 1 teaspoon Thyme (fresh leaves); 1/2 Scotch bonnet pepper (finely chopped (optional, adjust to heat preference)); 1 can (13.5 oz) Coconut milk (full fat); 1 cup Vegetable stock; to taste Salt; to taste Black pepper; 1-2 teaspoons Brown sugar or molasses (optional, for a touch of sweetness)

A hearty and flavorful vegetarian stew featuring tender pigeon peas and okra simmered in a rich, spiced coconut milk broth with aromatic vegetables. This dish is a comforting staple, showcasing the vibrant flavors of Barbadian cuisine.

準備時間20 minutes

調理時間45 minutes

合計時間1 hour 5 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
If using fresh or frozen pigeon peas, cook them in boiling water until tender (about 40-60 minutes). If using canned, drain and rinse them.
2
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3
Add the minced garlic, chopped pimento pepper (if using), and chopped tomato. Sauté for another 3-4 minutes until fragrant and the tomatoes begin to break down.
4
Stir in the cubed pumpkin or squash, thyme leaves, and chopped scotch bonnet pepper (if using). Cook for 2-3 minutes, stirring occasionally.
5
Add the cooked or canned pigeon peas, coconut milk, and vegetable stock. Season with salt and black pepper to taste. Add brown sugar or molasses if desired.
6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin/squash is tender.
7
Add the sliced okra to the pot. Stir gently, cover, and continue to simmer for another 10-15 minutes, or until the okra is tender but not overly slimy.
💡 プロのコツ: Avoid overcooking the okra to maintain a firmer texture.
8
Taste and adjust seasoning as needed. Serve hot.
💡 プロのコツ: This stew is delicious served with rice and peas or as a standalone dish.

調理履歴を記録する

💡 プロのコツ

✓For a spicier stew, leave some seeds in the scotch bonnet pepper or add more.
✓If you prefer a thicker stew, you can mash some of the cooked pumpkin against the side of the pot.
✓Fresh thyme provides the best flavor, but dried thyme can be used as a substitute (use about 1/3 the amount).

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other root vegetables like sweet potato or dasheen.
For a non-vegetarian version, add pre-cooked salted pigtail or chicken to the stew.
A splash of lime juice at the end can brighten the flavors.