This Christmas Pigeon Peas uses a perfect blend of ingredients to compliment the flavor of fresh pigeon peas. For me, the taste of fresh pigeon peas is synonymous with a Trini Christmas. This recipe is the way granny used to make it.
Growing up we would get fresh peas from our tree in the yard. Shelling peas was a chore I hated doing when as I was a child. I look back at those times now and appreciate that I had them. If my mother decided to help us shell peas we would hear stories about her childhood. I think all of us loved hearing those stories so it was a good trade off.
Fast forward to the present, now I get to enjoy passing on that tradition to my son 🙂
Equipment
- 1 Pressure Cooker optional
Ingredients
- 2 cups fresh pigeon peas
- 2 cups pumpkin diced
- 1 large onion
- 2 tsp minced garlic
- 4 pimentos finely chopped
- 2 bay leaves
- 1 tbsp roucou
- 1 pinch of nutmeg
- 3 sprigs of Portuguese thyme
- 4 blades of chives finely chopped
- 1 cup of coconut milk
- 3 cups of water
- 3 tbsp vegetable oil
- salt & black pepper to taste
Instructions
- To a pot on medium/ high heat add oil and bring up to temperature
- Saute onions for 45 seconds
- Add garlic and pimento and saute for 45 seconds
- Saute pumpkin for two minutes
- Add pigeon peas, bay leaves, roucou, nutmeg then season with salt and pepper.
- Saute for 1 minute
- Add coconut milk and water, bring to a boil then reduce to low heat and simmer for 1 hour and 45 minutes (for pressure cooker, leave on high heat and cook for 20 minutes)
- Finish off with fresh herbs
- Serve and enjoy!
Video
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