A rich, thick Jamaican stew made with red kidney beans, coconut milk, spinners (flour dumplings), and stewed beef, seasoned with allspice and Scotch bonnet.
Ingredients
2 cups dried red kidney beans, soaked overnight
1 lb stewing beef, cubed
2 cups coconut milk
6 cups water
4 sprigs fresh thyme
1 Scotch bonnet pepper, whole
4 whole allspice berries
3 cloves garlic, minced
2 scallions, chopped
1 cup flour (for spinners/dumplings)
Salt and black pepper to taste
Instructions
1Drain the soaked kidney beans and place them in a large pot with 6 cups of water, bring to a rapid boil for 10 minutes (to neutralize toxins), then reduce heat and simmer for 45 minutes.
2Add the cubed beef, thyme, whole Scotch bonnet pepper, allspice berries, garlic, and scallions to the pot, continuing to simmer for another 30 minutes until the beef begins to tender.
3Make the spinners by mixing flour with water and a pinch of salt to form a stiff dough, then pinch off small pieces and roll them between your palms into thin, elongated dumplings.
4Add the spinners and coconut milk to the pot, stir gently, and continue cooking for 20 to 25 minutes until the spinners are cooked through and the stew is thick and creamy.
5Remove the whole Scotch bonnet pepper, season with salt and pepper, and serve hot over white rice as a hearty and filling meal.
Did You Know?
Stew peas is a quintessential Jamaican Saturday dinner and has its roots in West African bean stews, with the coconut milk addition reflecting the Caribbean adaptation of African cooking traditions.