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Stew Pigeon Peas#032
March 30, 2007

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You can stick it in the upper left corner of your browser for 24/7 use. SearchIt!

Announcement, Announcement, Announcement

After all these years of trying to get a good Jamaican writer and cook to join our team, I finally found one who will not only enhance the content on, but also bring more knowledge about Jamaican cooking from a “in the now” perspective.

A former schoolteacher who specializes in early education, Sabrina Henry is the one person who will bring a kind of touch that will make your mouth water with her recipes.

She and I have also discussed adding some more foods of Jamaica’s ethnic minorities and the influence they have had on the development of Jamaica’s fine cuisine. Mrs. Henry is the recipient of the highest range, range 1, in the Caribbean Examination Council exam in food and nutrition. In addition, she has worked as a part-time journalist, a pizza maker and customer service representative at Dominoes Pizza restaurant, and treasurer for her youth and community club’s entertainment committee. She cooks everyday…I mean every single day.

I know that Sabrina has more achievements than I can mention in the small space provided in this e-zine, but this brief introduction will suffice to let you know that you will be safe having Sabrina on your cooking team. Irie?...Cool! Yah Mon!

Now the argument about pigeon peas tasting better than red kidney beans, better known as red peas, locally, is one that will continue for a very long time. In truth, the taste of any bean is subjective, really. However, the same ol’ discussions and frowns to back it up with more wasted emotion continue to weigh on some of us like an anchor.

A few weeks ago, I went to one of my favorite restaurants and had some very nice Jamaican food. The food was very good and the chef made sure that I got a good portion of his signature product-Jerk Chicken, no problem mon…cool. But the rice and peas was made with pigeon peas ( gungo peas). It was so delicious I cleaned my plate, Yah Mon.

I noticed that some of the patrons at another table was not very pleased with the rice and peas and inquired if the restaurant had white rice instead. I engaged one of the friendlier- looking men in a friendly non-threatening conversation about the unwarranted request. In a way, he explained that his gungo ( pigeon) peas and rice must not be prepared by just anyone…that is the restaurant. I am not going to let you know what came to my mind when he said that…Nuff said!

Now here is Sabrina, in her debut instructional cooking class, ready to give you a stew pigeon peas recipe that will make you think twice about making stew peas again…with red peas, that is.

Stewed Pigeon Peas By Sabrina Henry


4 cups water

2 cups frozen/fresh pigeon (gungo) peas

2 cloves garlic

1/2 cup pumpkin, diced

1 tsp. black pepper

salt to taste

1 tbsp. cooking oil

1 medium onion, chopped finely

2 pimento/seasoning peppers,chopped finely (optional)

1 medium tomato, diced

2 stalks chive/escallion'chopped

2 stalks celery,chopped


* in a medium saucepan put water,peas,garlic, salt,pumpkin and black pepper to boil. cook over medium heat until peas are tender. ( about 20 mins.)

* in a saucepan saute remaining ingredients over medium heat for 5 minutes.

*when peas are cooked , add seasoning and sauteed mixture and simmer for 15 minutes.

Quick Tip - if using fresh/ frozen peas you could decrease cooking time by pressure- cooking for 8 -10 min. if using canned peas only add 2 cups of water when cooking.

E N J O Y !!!!

Uncle Zack

Some people use the Internet for E-Commerce but just cant get it. Lets see if you can Get It! If you don't. Keep on'll succeed one day.


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