Caribbean Pigeon peas stew with sorghum By Chef Natacha Gomez Dupuy
Pigeon peas, a staple in Caribbean cuisine, have a rich history and are deeply loved for their earthy flavour and versatility. This hearty stew is a classic comfort food, often served with rice or, in this case, sorghum. The combination of the creamy pigeon peas, savoury spices, and the nutty texture of sorghum creates a truly satisfying and flavourful meal.
Ingredients:
- 450g Fresh pigeons peas or 4 cups canned
- 5 cups Vegetable organic stock
- 30g Small vegetarian pepper (optional)
- 3g Sprigs of parsley or cilantro
- 28g or 2 tbs Vegetable Oil
- 70g or 1 small Red onions
- ¼ teaspoon Oregano
- 2 cloves Garlic
- 2 cups Diced Kabocha or calabaza squash
- 1 teaspoon Salt
- Pinch of Pepper
Method:
In a pot heat the oil over medium-low heat. Add onion, cook, and stir until it becomes translucent.
Add the pigeon peas. Cook stirring until they are heated through. Change heat to low.
Follow the next step only If you are cooking with fresh pigeon peas. Skip the next step if you are using boiled-from-dry or canned pigeon peas.
Cover and let it cook over low heat, stirring often until the pigeon peas are soft when you pinch them (about 35 minutes if freshly shelled, five to ten minutes if boiled or canned).
Add the vegetable stock
Add the squash and boil over medium heat until it is cooked through and the peas reach a creamy consistency, adding more water as it becomes necessary to maintain the same level. Stir often to prevent it from sticking to the bottom of the pot.
Remove the onion pieces and thyme (if you used fresh sprigs). Season with salt to taste and simmer for another two minutes.Remove from the heat, stir in the parsley and serve over cooked sorghum.
