Traditional Jamaican stew peas.

Cook time 2 1/2 hours

large stock pot

2lbs oxtail
2 lbs chicken feet
1 packet of light red kidney beans
6 stalks eskellion
1 scotch bonnet pepper
1 tbsp pimento seeds
6 cloves garlic, crushed and peeled
1 small onion, chopped
Handful thyme
Fresh black pepper to taste
Kosher salt to taste
1 tbsp garlic powder
1 tbsp grace pimento, garlic, ginger seasoning (optional)
1 gallon of water to start
1 stick butter
2 tbsp coconut oil
1 cup flour (for the dumplin that is referred to as spinners because after kneading you'll basically spin/roll them in the middle of the palm to make long dumplings)
1 large coconut removed from shell, chopped blended and strained using the milk Or sub with canned coconut milk.

On high heat, Pour the gallon of water, kidney beans, oxtail, chicken feet, 1/2 the eskellion, thyme, garlic and pimento seeds into stock pot and boil until meats and peas are fully cooked. To get the meat and beans to this point, occasionally you'll need to keep adding boiling water. (Keep a kettle filled with boiling water to speed the process up).

When this process is done, add remaining ingredients and cook until stew has thickened.
For the spinners (flour) add a pinch of salt and form a tight dough using about a 1/2 cup water. Set aside until the last 10 mins of cooking. Re- knead and form spinners then place in stew.

Any questions feel free to comment below or for a faster reply, go to foodismything_bpc on instagram.