STEWED CHRISTMAS PIGEON PEAS

Ingredients

3 – 4 cups fresh or frozen pigeon peas

3 tbsps vegetable oil

4 – 5 cloves garlic

3 pieces salted pigtail

1 cup chopped pumpkin

1 medium onion, diced

3 pimentos, seeded and chopped

3 chicken bouillon cubes

4 cups water

1 cup coconut milk

2 tbsp soy sauce

3 sprigs small thyme

3 blades chives, chopped

2 tbsp chopped celery

3 – 4 blades shadon beni, chopped

2 bay leaves, optional  

2 tomatoes, chopped

1 tsp salt

1 tsp black pepper

¼ cup ketchup

1 oz butter

Directions

1. Heat oil in large pot. Add the 2 cloves garlic and let burn in the oil. Mince the other cloves garlic. Remove the burnt garlic.
2. Add the pigtail to the oil and let cook to render the fat, approx. 2 minutes. Add the peas. Stir quickly. Add the pumpkin, peppers, onion, crushed garlic, thyme and the bouillon cubes. Add the water and soy sauce and let come to a boil.
3. Add the coconut milk, tomatoes, salt, black pepper, shadon beni, celery and chives. Cook for approximately 30 minutes or until the peas are tender.
4. Reduce the heat to simmer. Add the ketchup and butter. Mix well. Taste and adjust seasonings. Let simmer for 10 minutes and then serve.