Slow-stew peas

The last time I was in Jamaica, I stayed with Rastafari who didn’t consume animal by-products, and this had an impact on how I eat. This dish is usually made with pork, chicken or beef, but fortunately, this stew still tastes great without these ingredients. In Jamaica, peas and beans are often interchangeable words, as are soups and stews.

SERVES 6 PREP 30 mins plus at least 7 hrs soaking if using dried beans COOK 1 hr 10 mins EASY V

400g dried red kidney beans or 2 x 400g

cans kidney beans (see tip)

3 garlic cloves, chopped

2 spring onions, green parts only, sliced 1 onion, chopped

1 medium potato, peeled and diced 1 medium chayote, peeled and diced (a type of gourd, sold in selected supermarkets and specialist shops) ½ yellow yam or 2 sweet potatoes (550g),

peeled and diced 1 medium carrot, sliced

1 scotch bonnet pepper

400g can coconut milk

8 allspice (pimento) berries or

½ tsp ground allspice

1 tsp ground black pepper

3 thyme sprigs

1 tbsp all-purpose seasoning (optional) For the dumplings

65g plain "lour, plus extra for dusting 1 tsp cornmeal (optional)

1 tsp coconut "lakes (optional)

1 First, make the dumplings. Combine the flour with 1/ tsp salt, the cornmeal

2 and coconut flakes in a bowl. Gradually pour in 60g water (it’s important to weigh the water) with one hand while combining with the other, until a dough begins to form. If the mixture feels too wet, add a little more flour (up to 100g in total) until you can roll it in your hands without leaving any residue. Cover, put in a bowl and leave to chill in the fridge.

2 If using dried beans, wash and soak them for a minimum of 7 hrs or overnight. Rinse in a colander, then tip into a large saucepan with 2 litres of water. Bring to a boil over a medium-high heat, then turn the heat down to simmer for 25 mins until the beans begin to soften with the lid on.

3 Put all the veg in a saucepan along with the whole scotch bonnet pepper, cover with water (around 1.5 litres), then cook for 20-25 mins.

4 Remove the dough from the fridge and flour a chopping board or worktop. Tear o a small piece of the dough and roll into the size and shape of your little finger. Repeat with the remaining dough.

5 Remove the lid from the stew and add the coconut milk, beans, dumplings, spices, thyme, 1 tsp sea salt and the all-purpose seasoning. Simmer for an additional 15 mins, then serve. If you find the consistency too thick, mix in a little more water to loosen.

GOOD TO KNOW vegan • "ibre • iron • 2 of 5-a-day PER SERVING 483 kcals • fat 13g • saturates 10g • carbs 63g • sugars 12g • "ibre 20g • protein 19g • salt 1.3g