Barbadian Okra and Pigeon Pea Stew
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Tip: Avoid overcooking the okra to maintain a firmer texture. - 8
Taste and adjust seasoning as needed. Serve hot.
💡 Tip: This stew is delicious served with rice and peas or as a standalone dish.
💡 Pro Tips
- ✓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).
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.