Caribbean Pepper Pot Stew with Cashews and Cowpeas
A hearty Caribbean delight
This vibrant and comforting stew pairs the smoky heat of peppers with the nutty richness of cashews and the earthy flavor of cowpeas.
- 3 h 30 min
- 4
- Intermediate
Ingredients
For the Stew Base
For the Liquid Stock
For the Main Ingredients
For the Seasoning
Preparation
Marinating the Cowpeas
Rinse Cowpeas
Rinse the soaked cowpeas under cold water.
Drain Cowpeas
Drain and pat dry using a kitchen towel.
Set Aside
Set aside, ready for the stewing process.
Preparing the Vegetables
Heat Oil
Heat olive oil in a large pot over medium heat.
Sauté Aromatics
Sauté the onions, garlic, and ginger until fragrant.
Add Peppers
Add the bell peppers and Scotch bonnet, sautéing until softened.
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.
Cooking Process
Building the Stew Base
Add the tomato paste to the softened vegetables and cook for 2 minutes.
Incorporating the Main Ingredients
Stir in the cowpeas, sweet potatoes, and toasted cashews, coating them with the vegetable mixture.
Simmering the Stew
Pour in the vegetable broth and coconut milk, bring to a boil, then reduce to a simmer for 2 hours.
Timing
Initial Sauté: 15 min; Simmering: 2 h
Heat Guide
Sautéing Vegetables: Medium heat; Simmering the Stew: Low heat
Plating & Serving
Caribbean Pepper Pot Stew with Cashews and Cowpeas
Caribbean Pepper Pot Stew with Cashews and Cowpeas
Serve
Serve the stew in deep bowls, topped with a sprinkle of sliced green onions for a fresh bite.