Stew peas with pig tail and chicken foot is a quintessential Jamaican dish, rich in flavor and deeply comforting. This hearty stew, made with red kidney beans (often called “red peas” in Jamaica), is slow-cooked to perfection with tender pieces of salted pig tail, chicken foot, and a flavorful coconut milk base. It’s the kind of meal that warms the soul and brings back memories of family dinners, where the kitchen was filled with the irresistible aroma of simmering stew. Here’s how you can recreate this classic Jamaican dish in your own home.

Jamaican Stew Peas with Pig Tail and Chicken Foot

Ingredients:

For the Stew:

• 1 cup dried red kidney beans (red peas), soaked overnight
• 1 lb salted pig tail, cut into pieces
• 1 lb chicken foot, cleaned and trimmed
• 6-8 cups water
• 1 cup coconut milk
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, whole (optional, for heat)
• 2 pimento berries (allspice)
• 1/2 lb yellow yam, peeled and diced (optional)
• 1/2 cup carrots, sliced (optional)
• 1/4 cup flour (for dumplings, optional)
• Salt and black pepper to taste

Preparation Summary:

Prepare the Pig Tail and Chicken Foot:

1. Desalt the Pig Tail: Place the salted pig tail in a large pot, cover with water, and bring to a boil. Boil for about 10 minutes, then drain and repeat the process two more times to remove excess salt. Set the pig tail aside.
2. Clean the Chicken Foot: Trim the nails off the chicken feet and wash them thoroughly with water and a little vinegar or lime juice. Set them aside.

Cook the Red Peas:

1. Drain and rinse the soaked red peas. In a large pot, add the peas and enough fresh water to cover them. Bring to a boil, then reduce the heat and simmer until the peas are partially cooked (about 45 minutes to an hour).

Add Meat and Vegetables:

1. Add the desalted pig tail and cleaned chicken foot to the pot with the partially cooked peas. Pour in enough water to cover the ingredients and bring to a boil. Reduce the heat and let it simmer for about 45 minutes to an hour, until the meat is tender and the flavors meld together.
2. Stir in the chopped scallion, thyme, onion, garlic, and pimento berries. Add the yellow yam and carrots if using. Continue to simmer until all the vegetables are tender.

Add Coconut Milk & Seasoning:

1. Pour in the coconut milk and stir well to combine. Let the stew simmer on low heat for another 15-20 minutes, allowing the coconut milk to thicken the stew.
2. Drop in the whole Scotch bonnet pepper, being careful not to burst it unless you prefer a spicier stew. Season the stew with salt and black pepper to taste.

Make Dumplings (Optional):

1. If you want to add dumplings, mix the flour with a pinch of salt and enough water to form a firm dough. Roll the dough into small, oval-shaped dumplings and drop them into the simmering stew. Cook for another 10-15 minutes, until the dumplings are cooked through.

Cool & Serve:

1. Remove the Scotch bonnet pepper before serving to control the heat level.
2. Serve the stew peas hot, alongside rice or your favorite side dish.

This Jamaican Stew Peas with Pig Tail and Chicken Foot is a true reflection of the island’s culinary heritage—rich, flavorful, and deeply satisfying. Perfect for Sunday dinners or whenever you’re craving a hearty, comforting meal, this dish will transport you straight to a Jamaican kitchen. For more tips and detailed instructions on making this traditional stew peas dish, visit Grace Foods. Enjoy this flavorful stew and the warm memories it brings!