Jamaican Stew Peas


  • 2 cups red peas ,1 lb stewing beef
  • ¾ lb pigstail
  • 1 tblsp Spur Tree Scotch Bonnet Sauce
  • 2 stalk scallion ,3 sprigs thyme
  • 2 cups coconut milk,6 whole pimento (allspice)
  • 3 cloves garlic,salt and pepper to taste
  • Spinners (see recipe below)


  1. Boil and drain pigstail 2 -3 times, in medium size pan to remove salt.
  2. Place peas, meat, and garlic together in pan, bring to a boil, turn down heat and simmer for about 1 ½ hours until peas are tender.
  3. Add coconut cream, spinners and remaining seasoning and cook for about 1 hour.
  4. Season to taste.
  5. Thicken the gravy with 3tbsp flour, combined with ¼ cup of water and add to stew.
  6. Boil until gravy thickens. Serve with rice.


Jamaican Stew Peas