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Stew peas is a Jamaican stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients. [1] [2] [3] Additional ingredients can include onion, garlic, escallions, pig tail, herbs and spices.
Peas and rice (also peas n' rice), pigeon peas and rice or rice and beans is made in other Caribbean islands like Barbados, [47] St Kitts, [48] Grenada, [49] St Lucia [50] and Trinidad. [51] Some of these variations have adopted Jamaica's rice and peas recipes over time, and pigeon peas are typically used.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Pelau is a traditional rice dish from the West Indies (Guadeloupe, Dominica and Caribbean countries such as Trinidad and Tobago, Grenada and the Virgin Islands. Its main ingredients typically include meat (usually chicken or beef), [1] rice, pigeon peas or cowpeas, coconut milk [2] and sugar. Various vegetables and optional spices can be added.
Bahamians enjoy many soups popular throughout the Caribbean including conch chowder or stewed conch, stewed fish and split pea soup (made with ham). Peas are used in various soups, including a soup made with dumplings and salt beef. Souse is a soup usually made with chicken, lime, potatoes and pepper, [3] and if made with fish is called boiled ...
Guandules de coco - Pigeon peas stewed in coconut milk, squash, and sofrito. Sancocho de guandules - Pigeon peas stewed with squash, sofrito, and pork. Sancocho de siete carnes – Seven meat stew is the Dominican Republicans national soup. If beans are added, it is known as sancocho de habichuela.
Asopao de gandules replaces rice with pigeon peas. Meat usually a mix of longaniza, oxtail, and smoked meats, when done roasted pork is placed on top of the soup. Squash and plantain-dumplings are often included in the soup.
Moro de gunadules is a one pot dish made with long-grain rice, pigeon peas, celery, cubanelle pepper, red onion, garlic, lippia (Caribbean oregano), cilantro, tomato paste, and occasionally olives and capers. [citation needed] When coconut milk is added it is known as moro de guandules con coco. [citation needed]
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