👨‍🍳 Instructions

1. 1

   Rinse the dried gungo peas thoroughly under cold water. Soak them in water for at least 4 hours or overnight, or use the quick soak method (boil for 2 minutes, then let stand for 1 hour). Drain and rinse again.

   💡 Tip: Soaking helps to reduce cooking time and improve digestibility.
2. 2

   In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Add the diced carrots and celery to the pot and cook for about 5 minutes, stirring occasionally.

5. 5

   Add the soaked and drained gungo peas, water or vegetable broth, thyme sprigs, allspice berries, and the whole pierced scotch bonnet pepper to the pot. Bring to a boil.

   💡 Tip: Piercing the scotch bonnet allows for flavor infusion without overwhelming heat.
6. 6

   Once boiling, reduce the heat to low, cover the pot, and simmer for at least 1 hour to 1 hour 30 minutes, or until the gungo peas are tender. Stir occasionally to prevent sticking.

   💡 Tip: The peas should be very soft and starting to break down.
7. 7

   Once the peas are tender, remove the thyme sprigs, allspice berries, and the scotch bonnet pepper. If you prefer more heat, you can mash some of the scotch bonnet into the stew.

   💡 Tip: Be cautious when handling the scotch bonnet pepper.
8. 8

   Season the stew with salt and black pepper to taste. If using, stir in the coconut milk for a creamier texture.

9. 9

   Serve hot as a main dish or as a side. It's often enjoyed with rice and peas or boiled green bananas.

   💡 Tip: The stew will thicken as it cools.