Main Course · Caribbean · Dinner ·

Caribbean Pepper Pot Stew with Cashews and Cowpeas

Name: Caribbean Pepper Pot Stew with Cashews and Cowpeas
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon ginger, grated; 2 large bell peppers, diced; 1 Scotch bonnet pepper, finely chopped (optional for extra heat); 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1 tablespoon tomato paste; 1 cup cowpeas, soaked overnight; 1 cup cashews, lightly toasted; 2 sweet potatoes, peeled and cubed; 1 bunch green onions, sliced; 1 teaspoon thyme; 1 teaspoon allspice; Salt and pepper, to taste

This vibrant and comforting stew pairs the smoky heat of peppers with the nutty richness of cashews and the earthy flavor of cowpeas.

4.8(110 reviews)

·By Ethan Brooks·September 23, 2025

Caribbean Pepper Pot Stew with Cashews and Cowpeas — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Stew Base

For the Liquid Stock

For the Main Ingredients

For the Seasoning

Nutrition

Per serving

Calories: 554 kcal
Protein: 14.15 g
Carbs: 49 g
Fat: 37.73 g
Fiber: 8.43 g

Whole recipe

Total

Calories: 2217 kcal
Protein: 56.6 g
Carbs: 196 g
Fat: 150.9 g
Fiber: 33.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 tablespoons olive oil	238	0	0	27	0
1 large onion finely chopped	46	1.2	11	0.1	1.9
3 cloves garlic minced	13	0.6	3	0	0.2
1 tablespoon ginger grated	5	0	1	0	0
2 large bell peppers diced	50	2	12	0.5	3.8
1 Scotch bonnet pepper finely chopped (optional for extra heat)	18	0.8	4	0.2	0.9
4 cups vegetable broth	40	2	8	0.5	0
1 can (14 oz) coconut milk	552	5	14	57	0
1 tablespoon tomato paste	13	0.7	3	0	0.7
1 cup cowpeas soaked overnight	200	13	36	0.9	11
1 cup cashews lightly toasted	786	26	44	64	4
2 sweet potatoes peeled and cubed	215	4	51	0.3	7.4
1 bunch green onions sliced	32	2	7	0.3	2.6
1 teaspoon thyme	3	0.1	1	0.1	0.6
1 teaspoon allspice	6	0.2	1	0.1	0.5
Salt and pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Cowpeas

1
Rinse Cowpeas
Rinse the soaked cowpeas under cold water.
2
Drain Cowpeas
Drain and pat dry using a kitchen towel.
3
Set Aside
Set aside, ready for the stewing process.

Preparing the Vegetables

1
Heat Oil
Heat olive oil in a large pot over medium heat.
2
Sauté Aromatics
Sauté the onions, garlic, and ginger until fragrant.
3
Add Peppers
Add the bell peppers and Scotch bonnet, sautéing until softened.
Tip: Be careful when handling Scotch bonnet peppers; use gloves to avoid irritation. Pro Tip: Prepare all ingredients before you start cooking to maintain a steady workflow.

How to Make Caribbean Pepper Pot Stew with Cashews and Cowpeas

Total time: 4 h 40 min · Yields 4 servings

1
Building the Stew Base
Add the tomato paste to the softened vegetables and cook for 2 minutes.
2
Incorporating the Main Ingredients
Stir in the cowpeas, sweet potatoes, and toasted cashews, coating them with the vegetable mixture.
3
Simmering the Stew
Pour in the vegetable broth and coconut milk, bring to a boil, then reduce to a simmer for 2 hours.
4
Timing
Initial Sauté: 15 min; Simmering: 2 h
5
Heat Guide
Sautéing Vegetables: Medium heat; Simmering the Stew: Low heat