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Easy Jamaican stew peas recipe with duppy-foot dumplings



Two 16 oz cans of red kidney beans

4 cups of water

1/2 medium sized green pepper diced

1/2 medium sized onion diced

1/3 teaspoon garlic powder

1/3 teaspoon ground black pepper

12 whole pimento beans or 1/8 teaspoon 

ground allspice

6 to 8 cloves

1 teaspoon thyme

1 tablespoon coconut or other vegetable oil

1/8 teaspoon crushed red pepper

1/4 teaspoon salt (optional)



1/4 cup of all-purpose flour

1/8 cup of water



Rinse kidney beans and place in a pot (avoid kidney beans that are cooked with sugar), add water and all the ingredients, except those for the dumplings. Bring to a rapid boil, reduce heat to medium to high and cook for half an hour. Reduce heat to low and cok for an additional 15 to 25 minutes.



After bringing ingredients to a boil,combine the flour with 1/8 cup of water in a bowl, mix and knead until the mixture is fairly solid. Tear off small pieces, place between your two palms -- Move your palms back and forth until the piece of dough is thin and about the width of your palm. Place the "duppy-foot" dumpling into the boiling mixture. Repeat until dough is finished.

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