jamaican stew

This vegan gungo peas Jamaican stew is delicious and hearty, just perfect for those colder days. Have a comforting bowl of this mouthwatering stew with some crusty bread for a fuss-free dinner the entire family will love.

Vegan Jamaican Gungo Peas Stew

olive oil

onion,

carrot,

celery stalks, diced

red pepper, diced

garlic cloves

thyme,

oregano

cayenne pepper

tomato paste

potatoes,

litre (4 cups) vegetable stock

200 ml (1 cup) coconut milk

Heat the olive oil in a Dutch oven...

Heat the olive oil in a Dutch oven or a large pot and saute the onion, carrot, celery, and red pepper for 7-8 minutes over medium heat until they soften and start to caramelize ever so slightly.

Stir in the garlic, thyme, oregano and cayenne...

Stir in the garlic, thyme, oregano and cayenne pepper and cook for another minute until fragrant.

Next, stir in the tomato paste, gungo peas,...

Next, stir in the tomato paste, gungo peas, potatoes, stock and coconut milk. Bring to a boil, then lower the heat and simemr for 15-20 minutes or until the potatoes are fork tender.

Season to taste and serve with crusty bread.

Delicious one pot Jamaican style ital stew is wholesome, plant based and filling.

Ital Stew

water ((400 milliliters))

coconut milk ((400 milliliters))

scallion (ends removed)

tomato (chopped)

thyme

¼ cup of coriander/cilantro ((5 grams) chopped)

garlic

onion

pimento berries (allspice)

bay leaves

sweet potato (chopped)

dasheen (chopped)

carrot

pumpkin ((260 grams) chopped)

yellow plantains (chopped)

½ tsp turmeric ((1 grams))

tsp black pepper ((2 grams))

salt

cho cho ((130 grams))

Pour the water and coconut milk into a large saucepan and bring to the boil.

Once the liquid has reached boiling point reduce the heat to medium then add the scallion, tomato, thyme, coriander/cilantro, onion, garlic. pimento berries and bay leaves.

Simmer for 5 minutes

Add the sweet potato, dasheen, carrots along with 1 cup of pumpkin and 1 plantain while stirring the saucepan

Add the spices - turmeric, black pepper, pink salt (if you are using it) and stir once more.

Bring the saucepan to a final rolling boil before reducing the flame to medium/low.

Toss a scotch bonnet into the saucepan (prick it if you want heat)

Cover the saucepan and simmer for 25 minutes. After this time you will notice the stew thicken from the vegetables breaking down

Fold in the remaining plantain, pumpkin and cho cho so they cook evenly.

Cover the saucepan with a lid again and cook the vegetables for 15 minutes until soft

Remove the thyme stems, scotch bonnet, scallion and bay leaves before serving

This was easy to make and absolutely delicious. 

One suggestion I have is to take out the scotch bonnet when you add the second lot of vegetables in if it's getting soft. 

I cooked my stew a bit longer, keeping it warm for when my husband got in, and when I went to take the pepper out it had completely dissolved into the stew, making it REALLY HOT for my poor little white girl palette and I had to eat it with yogurt which was not ideal. But it was still really delicious so I would definitely make it again!

This was soooo delicious! Exactly what I imagined and wanted. I omitted the plantains and used yellow yam instead of dasheen because that's what I had on hand. OMG, this will now be a staple.

Thank you for this delicious recipe! I will definitely be making it again. I added some black eye beans as I quite like that texture in a stew. Lovely autumnal dish.

Love this recipe! I’m Filipino and my husband is Antiguan. I when I make this I chop up everything and split them in two. I chop up the sweet potatoes, dasheen, cassava, plantain, pumpkin… whatever we have on hand. I make him the ital stew which is savoury. Then I make a filipino dish I grew up with which has the coconut milk and all the same things I chopped up but is on the sweeter side. I always ate it for breakfast or a dessert. I make him flour dumplings for the stew and for the other pot I make rice dumplings. Always found it pretty cool. But it was one way we could also use up all the ingredients without waste too.

Made this tonight, with butternut squash, sweet potato, white potato, plantain, fresh sweetcorn from a local farm, carrots and kidney beans. Fresh thyme from my garden. We like our food hot so i pricked the scotch bonnet at the beginning and mashed it up into the stew at the end of cooking. Served with brown basmati rice. DELICIOUS. NUTRITIOUS. ITAL

Very tasty. Thanks for the recipe! I used red potato, sweet potato, squash and carrot.  With those veggies, the stew ended up a little bit sweet tasting so I added some extra salt and a bit of lime juice. End result was delicious, will make again!

I made today for my son
It came out so good and taste delicious

Omg simple delicious!!! I usually make Jamaican chicken soup with dumplings but this blew me away. Very rich and thick, I added 1 pack of pumpkin soup mix to mines and used green plantains instead of sweet. Will probably add corn next time.

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Vegan Jamaican Gungo Peas Stew

Ital Stew

Top 2 jamaican stew recipes from across the web

The most viewed jamaican stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Jamaican Gungo Peas Stew

Ital Stew

The most viewed jamaican stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine