Trini Pigeon Peas Recipe by Chef Jeremy Lovell

Yield - 6 Persons

Cook time – Approx. 45 minutes

Prep time: 15 minutes

Ingredients:

 Canned Pigeon Peas – 4 cups

 Carrots – 4oz (cubed)

 Pumpkin – 4oz (cubed)

 Coconut Milk Powder – 3 tbsp

 Pimento Peppers – ½ cup (finely chopped)

 White Onion – 4 tbsp (finely chopped)

 Fine Thyme – 1 tbsp (finely chopped)

 Salt to taste

 Black Pepper – 1 tbsp

 Garlic – 3 tbsp (finely chopped)

 Chadon Beni – 3 tbsp (finely chopped)

 Celery – 2 tbsp (finely chopped)

 Butter – 3 tbsp

 Bay leaf – 1

 Whole hot pepper – 1

Method

 Place medium size pot on stove and turn heat on medium.

 Once heated, add butter, garlic, pimento, thyme, white onion and celery.

 Stir for 2 minutes and allow to cook for 5 minutes then add carrots, pumpkin and pigeon peas.

 Stir for 2 minutes, then add coconut milk, bay leaf, black pepper and enough water to cover the peas.

 Add whole hot pepper, cover, lower heat and allow to cook for 30 minutes.

 Add salt to taste then finish with chopped chadon beni.

Note: Do not allow hot pepper to burst. This may add unwanted spice to the dish.