If you grew up in a Jamaican household like me, you know when stew peas was cooking, the whole yard could smell it before you even reached the gate. My grandma used to have the peas soaking from early morning, and by afternoon the pot was bubbling away with pigtail, salted beef, and sometimes a few chicken feet for that rich jelly texture.
Jamaican Stew peas wasn’t just dinner — it was a moment. The kind of meal that brings everyone to the table, no matter how far they were. That creamy coconut flavor mixed with thyme, scallion, and that one Scotch bonnet pepper sitting on top — pure perfection.
Now living in the U.S., I still make it the same way — slow, rich, and full of love. Every spoonful reminds me of home and those Sunday evenings when the kitchen was full of laughter, reggae on the radio, and rice steaming on the side.
So today, I’m sharing my version of Jamaican Stew Peas, just how my grandma made it — hearty, flavorful, and guaranteed to warm your soul.
How To Make Jamaican Stew Peas
Ingredients
Protein:
½ lb salted pig’s tail (soaked overnight or boiled to remove excess salt)
½ lb oxtail, Or salted beef cleaned and trimmed
½ lb chicken feet (optional but adds rich flavor)
Base:
2 cups dried red kidney beans
6 cups water (add more if needed)
1 cup coconut milk
2 stalks scallion, chopped
3 sprigs thyme
4 cloves garlic, minced
1 Scotch bonnet pepper (whole)
1 tsp scotch bonnet powder (for heat)
4 pimento seeds (allspice berries)
1 tsp salt (adjust to taste)
1 tbsp Jamaican jerk rub (all purpose seasoning) or grace cock soup flavoring https://www.gracefoods.com/recipe
For the Spinners (Dumplings):
1 cup all-purpose flour
¼ cup water (add a little at a time)
Instructions
- Prep the Pig’s tail
- boil and remove excess salt
- Next:
- In a large pot, add red kidney beans, oxtail / chicken feet , pimento seeds, garlic and enough water to cover. Boil for about 30 mins , after that, add the pig’s tail to the boil . Boil until peas are tender and meat is soft (about 45mins – 2 hour). Depends on which meat your using,
- adding water as needed to maintain a rich stew consistency.
- Make the Spinners:
Combine flour and then add water gradually to form a firm dough. Roll small pieces between your palms into long, thin dumplings . - Season the Pot:
Stir in coconut milk
Add onion, scallion, thyme, garlic, pimento, scotch bonnet powder and the Scotch bonnet pepper (keep whole for flavor, not heat). and All purpose seasoning or grace cock soup flavoring. Now add the spinners. - Simmer to Perfection:
Let stew peas cook for another 20–25 minutes until thick, creamy, and fragrant. Remove Scotch bonnet before serving.
Serving Suggestions
Serve hot with white rice or rice and peas for the ultimate Jamaican comfort meal. Some even love it with boiled dumplings, banana, or yam on the side.
Tip from My Kitchen:
For extra creaminess, mash a few peas with your spoon during the final simmer — that’s how Grandma made it thick and perfect!
Every spoonful of stew peas feels like a Mama hug. Did you grow up eating it on a Wednesday too ? or with rice / dumplings? Comment below or tag @khaliaskuisine to join the conversation
How to make Jamaican stew peas
Thanks for stopping by my kitchen! If you try this recipe, I’d love to see your version — snap a photo and tag @khaliaskuisine on Instagram or Facebook. Don’t forget to follow Khalia’s Kuisine on YouTube, Facebook, and Instagram for more Jamaican-inspired dishes, home-style meals, and a touch of nostalgia straight from my kitchen to yours.
Bless up and happy cooking! 💛💚🖤