Ingredients
1 pint kidney beans (red peas or fresh gungo peas)
1/2 lb salted pig's tail, cut up
1/2 lb salt beef stew, cut up
2 cloves garlic, minced
1/2 tsp grated fresh ginger
6-8 whole pimento berries
1 whole green Scotch bonnet pepper
2 stalks scallion
1-2 carrots cubed
Sprig of thyme
2 cups coconut milk
Salt and pepper to taste
Method
1. Soak peas in five cloves of garlic to soften and flavor (preferably overnight)
2. Soak pig's tail in enough water to cover up to 3 inches above meat (preferably overnight).
3. Place pig's tail and peas together in a large saucepan with enough water to cover, add coconut milk and simmer for about two hours or until soft.
4. Add thyme, scallion, whole Scotch bonnet pepper, carrots, pimento berries, ginger, garlic, tomato ketchup. (Spinners may be added at this time.)
5. Cook until flavours are mixed for approximately 30 minutes. Serve hot with plain rice, freshly sliced tomatoes, fried ripe plantain, and a slice of avocado pear to get the perfect meal.
