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How to Cook Stew Peas with Pig’s Tails and Chicken Feet

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How to Cook Stew Peas with Pig’s Tail and Chicken Feet

Suppose you’re looking for an excellent, new delicacy to savor; look no further than the popular Jamaican stew peas. Stew peas are a staple dish in most Jamaican homes. It is made with red kidney beans or canned beans, various kinds of meats, with the primary one being pig’s tails, as well as a lot of different ingredients and spices that add to the overall flavor of the meal.

The dish is native to the Jamaicans, and although they are referred to as stew peas, actual peas aren’t used; the kind of beans used are called peas.

A good part of the rich taste of stew peas is using coconut milk to add flavor to the overall dish. Its popularity is not surprising, and in this recipe, we will be looking at how to make stew peas with pig’s tails and chicken feet.

While this might sound like a complex dish, it isn’t, and you’ll love every bit of this protein-rich, flavored delicacy once you know how to cook it.

As with every other thing, it’s essential to know the basics well when cooking, especially if it’s an unfamiliar meal. Before we entirely go into how to prepare this dish, one thing you should keep in mind is that pig’s tails are very salty and have to be soaked overnight before use to get rid of some of the salt.

Also, the red kidney beans need to be soaked overnight to make them more tender before it’s used to cook stew peas. Now let’s get into the process of making this delicacy.

How to Cook Stew Peas with Pig’s Tail and Chicken Feet

Stew Peas with Pig's Tails and Chicken Feet

Edidiong Abraham
Stew peas are a staple dish in most Jamaican homes. It is made with red kidney beans or canned beans, various kinds of meats, with the primary one being pig's tails, as well as a lot of different ingredients and spices that add to the overall flavor of the meal.
Prep Time 35 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 20 mins
Course Main Course
Cuisine Jamaican Food
Servings 4 people

Ingredients
  

  • 2.2 lbs Pig's Tails
  • 1.5 lbs Chicken Feet
  • 2 cups Red Kidney Beans
  • 1 Mid-sized Onion
  • 3 stalks Green Onions (Scallions)
  • 3 sprigs Fresh Thyme
  • 1 scotch Bonnet Pepper
  • 1 tbsp Allspice
  • 1 tbsp Black Pepper
  • 1 cup Coconut Milk
  • 1 cup Flour
  • 1 cup Corn Meal
  • 1 tbsp Salt

Instructions
 

  • Wash kidney beans and soak overnight inside water. Allow water to cover the beans properly
  • Cut the pig's tails into smaller pieces and wash them properly. Soak inside water overnight to get rid of some salt.
  • Pour your beans into a pot and allow them to cook. At the same time, put another pot of water on the fire and allow it to boil. When it boils, pour your pig's tails into it.
  • Meanwhile, wash your chicken feet and pour salt, a little pepper, and seasoning into the chicken feet.
  • While the beans are boiling, it's time to make your spinners. To do this, pour the flour into a bowl and mix your cornmeal, salt, and a little water and knead it into a dough. When it's done, cover it and keep it aside for later use.
  • To the pot of boling beans, add your pig's tails and chicken feet and stir. Add about 2 cups of hot water alongside. Allow it to simmer for about 15 to 20 minutes.
  • Add your can of coconut milk. Sometimes, it can come in powdered form, and in this case, add water to the powder and mix before pouring it into the pot.
    Alternatively, you can extract the milk from grated coconut, although this takes up time.
  • Break the dumplings into smaller pieces and roll them between your palms into thin spinners. Add this to the pot for thickening purposes.
  • Add your chopped scallions, onions, allspice, black pepper, thyme, and any other fresh spices, and allow it to cook.
  • While it's cooking, you add your scotch bonnet pepper. Unless you're looking for a very spicy meal, do not chop your scotch bonnet pepper. Also, stir the stew carefully to prevent it from scattering.
  • Allow your stew to boil and when it's reached the thickness you want, turn off the fire. The stew peas thicken as it cools down, so while cooking, do not allow them to become too thick. Remove scotch bonnet, large pieces of thyme, and scallion before serving.
  • Your stew peas with pig's tails and chicken feet are ready to be served with white or brown rice.
Keyword Jamaican Stew Peas

Are Pig’s Tails Healthy? 

Pigtails are naturally healthy as they contain essential vitamins and minerals. They are also low in salt and provide a good source of proteins. For packaged pigtails that usually have a lot of salt, much of this salt is removed by the soaking and washing process.

How do Pig’s Tails Taste?

Unlike other pig parts, pig’s tails aren’t greasy and contain gelatin, giving them a smooth, rich taste.

Is Chicken Feet Healthy to Eat?

Yes, chicken feet are healthy. They contain high amounts of calcium suitable for the bones and teeth.

Nutritional Benefits of Stew Peas with Pig’s Tails and Chicken Feet

Because of the rich assortment of meats, herbs, and other spices used in preparing this meal, it contains a good variety of minerals and vitamins that are important for your overall health. The diet is rich in proteins, calories, iron, and other minerals.

Storage of Stew Peas

Proper storage is vital if it is to be used later. It can last inside a fridge for a few days and inside a refrigerator for more than a month. It has to be stored in an airtight container either way.

Extra Tips to Note

  1. Canned beans can be used in place of uncooked kidney beans. In this case, you don’t need to soak it overnight or cook it before adding it to the pot.
  2. Aside from pig’s tails and chicken feet, other types of meat can also be used to prepare stew peas if you don’t like them. Beef, turkey and chicken wings and oxtails can be used instead.
  3. If chicken feet aren’t store-bought, you’ll need to prepare them before using them. To do this, soak it inside water for about 30 minutes to remove all the dirt, cut off the nails, and put it inside a basin of hot water briefly to peel away the outer skin on it.

I am Edidiong Abraham, a freelancer, data analyst, journalist, chef, and prolific writer who is interested in finance, Insurance, food, and the tech world.

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