Trinidad-Style Stewed Pigeon Peas in Coconut Milk Recipe

Trinidad-style stewed pigeon peas are tender peas simmered with coconut milk, herbs, aromatics, and a little caramelized brown sugar for a savory, gently sweet sauce. They are commonly served as part of a Caribbean meal with rice or roti; recipes vary from household to household, including in how much pepper or coconut they use.

Ingredients

2 cans pigeon peas, 15 oz (425 g) each, drained and rinsed; about 3 cups (510 g) drained peas
1 can unsweetened coconut milk, 13.5 fl oz (400 ml), well shaken
1 cup water (240 ml), plus a little more if needed
1 tablespoon neutral oil (15 ml), such as canola oil
1 tablespoon packed brown sugar (12 g)
1 small yellow onion, about 1 cup (150 g), finely chopped
3 garlic cloves, about 1 tablespoon (15 g), finely chopped
2 scallions, about ¼ cup (25 g), sliced
2 tablespoons Trinidadian green seasoning (30 ml)
1 medium tomato, about ¾ cup (120 g), chopped
4 fresh thyme sprigs, or 1 teaspoon dried thyme (1 g)
4 whole pimento berries (allspice berries), or ¼ teaspoon ground allspice (0.5 g)
1 small Scotch bonnet pepper, left whole and uncut
¾ teaspoon fine salt (4.5 g), plus more to taste
¼ teaspoon freshly ground black pepper (0.5 g)

Instructions

Prepare the peas and aromatics. Drain and rinse the canned peas, then let them sit in a colander while you chop the onion, garlic, scallions, and tomato. Shake the coconut milk can well before opening it. Measure the water and green seasoning now too, so you can add them promptly once the sugar is browned. This recipe uses cooked, canned peas; dried peas need a separate soaking and cooking step before they are ready for this stew.
Caramelize the sugar. Set a heavy, medium pot or Dutch oven over medium heat and add the oil and brown sugar. Stir for about 3–4 minutes, until the sugar dissolves, bubbles, and turns a deep amber color. Keep a close eye on it: sugar can go from caramelized to bitter and burnt quickly. If it smokes heavily or turns nearly black, discard it and start again rather than trying to hide the burnt taste.
Cook the aromatics. Add the onion carefully; the hot sugar and oil may sputter. Stir for about 2 minutes, then add the garlic, scallions, green seasoning, and tomato. Cook for 3 minutes, stirring often, until the onion begins to soften and the tomato releases some juice. The mixture should smell fragrant, not scorched. If the pan seems dry, lower the heat rather than letting the sugar catch.
Add the peas and coconut milk. Stir in the drained pigeon peas, thyme, pimento berries, whole Scotch bonnet, salt, and black pepper. Add the coconut milk and water, then stir to loosen the browned flavor from the bottom of the pot. Bring the liquid just to a gentle boil, which should take a few minutes. Avoid a vigorous boil, which can make the coconut milk separate and splatter.
Simmer until the flavors come together. Reduce the heat to low, cover the pot, and simmer gently for 28 minutes. Stir every 8–10 minutes, scraping the bottom to prevent sticking. Keep the pepper whole if you want its aroma without much heat; do not crush it while stirring. The peas are already cooked, so this simmer is for seasoning the sauce and allowing it to thicken, not for softening hard, uncooked beans.
Thicken and season. Remove the lid and simmer for 6 minutes, stirring occasionally. The sauce should lightly coat the peas; mash a spoonful against the pot if you prefer a thicker, creamier texture. Remove the thyme stems, pimento berries, and whole pepper. Taste and adjust the salt and black pepper. If the sauce has become thicker than you like, stir in water a tablespoon (15 ml) at a time; if it is loose, simmer a few minutes longer. Serve hot.

Tips

Use green seasoning if you can find it. Trinidadian green seasoning is an herb-and-aromatic blend often made with culantro, also called chadon beni, along with herbs such as thyme, scallion, and garlic. It is sold in some Caribbean groceries. If it is unavailable, replace the 2 tablespoons with 2 tablespoons (8 g) chopped cilantro, 1 tablespoon (6 g) chopped scallion, 1 small minced garlic clove, and 1 teaspoon (1 g) fresh thyme. The substitute has a brighter cilantro flavor and lacks some of culantro’s distinctive, robust aroma.
Keep the sugar moving and watch its color. The caramelized sugar gives the stew its characteristic deep color and rounded flavor, but burnt sugar tastes harsh. Use a light-colored pot if you have one, since it makes the color easier to judge. Have the onion ready before you start; adding it helps stop the sugar cooking further.
Adjust the pepper without guesswork. A whole, uncut Scotch bonnet lends fragrance while keeping the stew relatively mild. For more heat, remove the pepper after cooking and stir in a little finely chopped pepper to taste. Avoid touching your face after handling hot peppers, and wash your hands and cutting board well.
Choose the right peas. Canned peas make this a practical weeknight stew, while fresh or thawed frozen pigeon peas also work. If using dried peas, cook them separately until tender according to their package directions before adding them here; dry peas will not become tender in the short coconut-milk simmer. Do not add extra salt until you have tasted canned peas, since brands vary.

Serving Suggestions

Serve the peas over plain steamed rice, where the coconut sauce can season every spoonful. They also work beside sada roti, paratha, or another flatbread for scooping, and make a substantial side with stewed chicken, baked fish, or vegetables. For a fuller plate without meat, pair them with rice and a crisp cabbage salad, sautéed callaloo, or sliced avocado. Keep the sauce in the pot until serving so it stays warm and spoonable; if it thickens while waiting, loosen it with a splash of hot water.

For a meal with several dishes, offer the Scotch bonnet separately if guests have different preferences for heat. A squeeze of lime at the table can brighten the rich coconut flavor, though it is optional and not needed in the cooking. Start with moderate portions of salt in the stew, especially if serving it with salted sides, and let diners add more to taste.

Variations

Add pumpkin: Stir in 1½ cups (200 g) peeled, diced pumpkin or firm squash with the peas. Simmer until tender, checking it as the stew cooks; it will soften and make the sauce thicker and slightly sweeter. If the pot becomes too thick before the peas are well seasoned, add water a little at a time.

Make it hotter or milder: For a more pronounced pepper kick, use a small slit in the whole Scotch bonnet or add a little chopped pepper near the end. A slit releases more heat, so start cautiously. For a very mild pot, leave the pepper out and serve hot sauce on the side.

Use fresh or frozen peas: Replace the canned peas with 3 cups (about 450 g) shelled fresh or frozen pigeon peas. Frozen peas can go in thawed or straight from the freezer; allow extra simmering time if needed and check that they are tender before serving. Their cooking time varies with maturity and freezing, so add a splash of water if the sauce reduces before the peas soften.

Change the richness: For a lighter sauce, replace up to half of the coconut milk with water or unsalted vegetable stock. The result will be less creamy and have a milder coconut flavor. Use unsweetened coconut milk rather than a sweetened beverage, which can make the stew unexpectedly sweet and thin.

Storage and Reheating

Cool the stew promptly and refrigerate it within 2 hours of cooking in a shallow, covered container. It keeps for 3–4 days in the refrigerator. The sauce may thicken as it chills, and a little separation is normal; stir it as it warms. For longer storage, freeze it in airtight, freezer-safe containers for up to 2–3 months for best quality. Leave a little space at the top for expansion, and thaw overnight in the refrigerator when convenient.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally and adding a splash of water if needed. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Heat gently after it reaches temperature so the coconut sauce does not boil hard. Avoid leaving the pot at room temperature for an extended period, and discard leftovers that have been out for more than 2 hours.

Frequently Asked Questions

Can I make this with dried pigeon peas?
Yes, but cook the dried peas separately first. Soak them if their package directions recommend it, then simmer in fresh water until tender; cooking time varies with age and whether they were soaked. Drain them and continue with this recipe at the step where the canned peas are added. Do not rely on the 28-minute stew simmer to cook dried peas through.

Are pigeon peas the same as green peas?
No. Pigeon peas are legumes with a firmer, earthier flavor than the sweet green peas commonly served as a vegetable. Canned pigeon peas are usually found in Caribbean or international grocery aisles. If you cannot find them, black-eyed peas can work in a pinch, but their flavor and texture are different, so the finished dish will not taste quite the same.

Can I make the stew without coconut milk?
You can replace the coconut milk with water or unsalted stock, but the result will be a thinner, less rich stew without the characteristic coconut flavor. Another option is to use half coconut milk and half stock. Check the seasoning at the end because a less rich sauce may need a little more salt or green seasoning to taste balanced.

Why did my caramelized sugar turn bitter?
It likely cooked too long or over too high a heat. Sugar should become deep amber and smell pleasantly caramel-like, not black or smoky. If it burns, the bitterness carries through the whole pot, so it is better to wipe out the pan and begin again with fresh oil and sugar. Add the onion as soon as the sugar reaches the right color.

Can I make it ahead?
Yes. The flavors settle together as the stew rests, so you can make it a day ahead and refrigerate it promptly. Reheat it gently to 165°F (74°C), stirring and adding a little water if the sauce has thickened. For a gathering, keep it refrigerated until reheating rather than leaving it out to serve at room temperature.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).