Rastafarian Ital Stew Peas with Coconut & Spinners – Authentic Jamaica Recipe

Ingredients for Rastafarian Ital Stew Peas with Coconut & Spinners (4 Servings)

• 1.25 lbs (or 2.5 cups) red kidney beans, prepped into bite-sized pieces
• 1.5 cups cubed yellow yam or sweet potato, washed and trimmed
• 1 cup tiny flour dumpling "spinners"
• 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
• 1.5 tbsp traditional Jamaica seasoning (allspice berries, thyme, scallions, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
2. Stir in allspice berries, thyme, scallions, garlic and toast for 45 seconds to release the essential oils of Jamaica's kitchen.
3. Add red kidney beans and cubed yellow yam or sweet potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in tiny flour dumpling "spinners", adjust seasoning, and ladle steaming hot into deep bowls.