Stew peas and spinners: A classic Jamaican dish featuring tender braised meat

Growing up in Toronto, stew peas were a real treat and not something we had very often, so whenever I saw it on a restaurant menu or cooking on the stove at home, I could hardly contain my excitement. This recipe for stew peas and spinners is a perfect combination of tender braised meat and beans with classic Jamaican flavours.

Serve it with white or brown rice, avocado and fried plantain for a comforting and hearty meal that’s perfect for colder evenings.

Ingredients

• 2 cups dried red kidney beans
• 3 cloves garlic, crushed
• 6–8 allspice berries
• 907 g salted pigtails
• 454–680 g salted beef
• Juice of 2 limes
• 3 sprigs fresh thyme
• 2 whole Scotch bonnet peppers
• 1 white onion, diced
• 1 bunch scallions, chopped
• 1 tbsp Caribbean green seasoning
• 1 tbsp all-purpose seasoning
• 1 cup coconut milk
• Salt, to taste

Spinners:

• 1 cup all-purpose flour
• 1 tsp salt
• ¼ cup water

Preparation

Add the dried kidney beans, garlic, allspice and 5 cups of water to a large pot or Dutch oven, and bring to a simmer. 

Place the pigtails and beef in a large bowl, rinse thoroughly with water and lime juice, and drain. Add the meat to a second large stock pot, and fill with cold water until completely covered. Bring to a boil, strain out the water and repeat this process two more times to remove the excess salt from the meat. (Alternatively, you can soak the meat in a bowl of cold water in the fridge for 12 hours or overnight.)

Add the meat to the pot with the beans and pour in 1 cup of water, or more as needed, until the liquid completely covers the meat. Bring to a simmer, cover and cook, stirring periodically, for approximately 90 minutes.

Remove the lid and add the thyme, Scotch bonnet peppers, onion, scallions, green seasoning and all-purpose seasoning. Stir, cover and cook for 30 minutes.

Add the coconut milk and let simmer until the meat becomes tender, about 30 to 40 minutes. 

Meanwhile, make your spinners: In a small bowl, combine the flour and salt. Gradually add water 1 tablespoon at a time, mixing by hand until a dough starts to come together. Using your hands, knead the dough for about 1 minute, then allow it to rest for 10 minutes. Separate the dough into 10 to 12 even pieces, then roll them between your fingers to create thin dumplings approximately 5 cm long and 2 cm wide. 

Add the spinners to the pot, stir and cover. Allow the stew to cook until it begins to thicken, about 15 more minutes.

Taste and add salt, if desired. (Salted meat has a tendency to over-season your pot, so be sure to taste before adding extra salt.) 

Serves 4 to 5

Produced in collaboration with CBC Creator Network.