Advertisement

Home cooking: Jamaican recipe is a family favorite

September 01, 2010

Jasmine Anderson, who hails from Spanish Town, St. Catherine, Jamaica, says this recipe is a family favorite and a staple on their monthly menu.

She says kidney beans, when stewed, are called "stew peas" in Jamaica. The dumplings called "spinners" get their name from the way they're made; they are formed by rolling the dough between the hands.

Anderson is the wife of the Rev. Kenneth Anderson, pastor of the New Joy Fellowship Seventh-day Adventist Church in Hagerstown. They have served the church for about three years.

- Faith Crumbly, member of New Joy Fellowship Seventh-day Adventist Church in Hagerstown.

Veggie stew peas and spinners



2 cups kidney beans
1 1/4 cup water
2 cups coconut milk
2 bay leaves
3 scallions, chopped
10 whole allspice grains
3 whole garlic cloves
2 whole scotch bonnet peppers (see cook's note)
1 small onion, chopped
1 clove garlic, crushed
3 sprigs of thyme
1/2 teaspoon black pepper
1 teaspoon natural sea salt (see cook's note)
2 medium potatoes, cubed
3 carrots, sliced
Veggie spinners (see recipe below)

Advertisement

In a large soup pot, put kidney beans in enough water to cover. Soak for at least 10 to 12 hours (or overnight).

Place coconut milk, bay leaves, scallions, allspice, whole garlic and whole bonnet pepper in the pot. Simmer for 1 1/2 hours or until the beans are tender.

Season by adding the onion, crushed garlic and thyme. Add salt and pepper to taste.

Add carrots, spinners and potatoes. Let simmer for 30 minutes.

Remove the scallions, bay leaves and hot peppers before serving. Serve hot with rice.

Cook's notes: If you like spicy food, cut up the scotch bonnets and leave them in the stew. Sea salt is available in grocery stores.

Veggie spinners



1 cup wheat flour
Enough water to bind

Place flour in a medium bowl. Add water bit by bit and work mixture with hands, making a stiff dough

Roll into 1-inch-long pieces, and drop into simmeringstew or soup.

Boil until spinners float or add them during the last 20 minutes of the cooking process.

- Recipes courtesy of Jasmine Anderson, member of New Joy Fellowship Seventh-day Adventist Church in Hagerstown.

The Herald-Mail Articles
|
|
|