World Flavors Cookbook

Stewed Pigeon Peas

A Caribbean staple — pigeon peas simmered in coconut milk with herbs, garlic, and scotch bonnet pepper.

Cuisine: Jamaica

Ingredients

• 2 cans pigeon peas, drained
• 200ml coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 scotch bonnet pepper (whole, unpierced)
• Thyme sprigs, salt, pepper

Instructions

1. Sauté onion and garlic until soft.
2. Add pigeon peas, coconut milk, thyme, and whole scotch bonnet.
3. Simmer 20-25 minutes until sauce thickens.
4. Remove scotch bonnet before serving (leave it whole for flavor without too much heat).
5. Season with salt and pepper. Serve with rice.