Sunday Lunch Week 43: Jamaican Stew Peas, Jamaican Steamed Cabbage, Rice & Fried Plantains -

Estimated reading time: 5 minutes

Craving Comfort—A Slow Simmered Sunday

Some Sundays are guided by tradition, others by inspiration — and for Sunday Lunch Week 43, it was a craving that refused to fade. All month I’d been seeing bowls of Jamaican Stew Peas with Pigtail scroll past on my feed — glossy, thick, and studded with creamy red beans — until I finally gave in. Continuing my pigtail series (after Corn Soup with Pigtail, Bhagi Rice with Pigtail, Pigtail Pelau, Pigtail Soup, Breadfruit Oil Down with Pigtails, I decided this was the perfect dish for Sunday Lunch Week 43, a warm and comforting meal to bring flavor back into a chilly afternoon.

It was too cold to cook outdoors, so the kitchen became my cozy refuge. Windows fogged, pots steamed, and the rich scent of coconut milk and salted meat filled every corner. There’s something deeply soothing about a dish that cooks low and slow — the kind that makes you exhale as the aroma builds, promising comfort in every spoonful.

This Week’s Menu

Cooking Notes & Lessons

The stew started with red beans that softened faster than expected — a small panic moment, because timing is everything in a good stew peas. Within minutes, the beans began to collapse into a velvety sauce, thickening the pot before I was ready. The scent of thyme and scallion filled the air, grounding me in the moment.

I turned the heat low, whispered a quiet prayer, and let it simmer gently until the gravy clung to the back of the spoon — savory, seasoned, and rich with the essence of salted pigtail. The plantains sizzled alongside, caramelizing to crisp edges that cracked like candy. The Jamaican cabbage stir-fry, born out of spontaneity, became the perfect tangy counterpoint — bright, vinegary, and alive — cutting through the richness of the stew. Together, every element on the plate felt intentional, even the accidents.

Kitchen Reflections

Cooking teaches you patience, but also trust — that moment when instinct takes over and you know exactly what to do. When the beans started breaking down too quickly, I almost panicked, then took a breath, adjusted the flame, and let my senses lead. Sometimes, you have to surrender to the rhythm of the pot.

By the time I plated the meal, the kitchen smelled like comfort — creamy coconut, herbs, and the deep savoriness of salted meat. I packed containers for my aunt, uncle, and mom, and sent them off with love. My cousin, after tasting a spoonful, said, “You could cook like a Jamaican!” That one line made my Sunday. My mom, ever honest, said the beans were a touch too soft — and she was right — but the flavor was exactly what I hoped for: full-bodied and soul-deep.

Meal Prep Notes

There was no elaborate prep this week, just a Saturday visit to my new favorite Caribbean grocery. I only discovered them last year, but it’s been such a joy — that feeling when you walk in and smell dried herbs, salted meats, and ripe plantains stacked high. The owner greets you with a smile that feels like home. They even cut the pigtails for me, sparing me the hard work. Small gestures like that remind me how connected our food stories are, no matter where we live.

Look Out for These Recipes & Video

sunday lunch week 43 - jamaican stew peas with pigtail_

I filmed a full-length YouTube video for this week’s meal, which will be uploaded soon. You’ll also find the recipes for both dishes coming shortly to the blog:

Jamaican Stew Peas with Pigtail (recipe now live!)
Jamaican Cabbage Stir-Fry (recipe coming soon)

I’m catching up on my own schedule, no rush — that’s the beauty of creating content rooted in love. You move at your own pace, guided by flavor, memory, and joy.

More Sunday Lunches to Explore

Continue the flavor journey through the last few weeks of the series:

Sunday Lunch Week 40: Curry Short Ribs with Zucchini
Sunday Lunch Week 41: Curry Channa with Baigan & Curry Bodi and Aloo
Sunday Lunch Week 42: Diwali Feast Prep

For the full archive, visit the 52 Weeks of Sunday Lunches page and see every meal we’ve shared so far.

⭐ Did You Love This Recipe — Leave a Rating and Comment

If you enjoyed reading about this week’s Sunday Lunch Week 43 Jamaican Stew Peas, don’t forget to leave a ⭐⭐⭐⭐⭐ rating and comment on the recipe cards once they’re published-I will update the links here once they are ready. Your feedback helps others discover these dishes and keeps the series thriving.

Questions or Recipe Requests—Write Me!

If you have any questions or suggestions about these recipes—or if there’s a dish you’ve been searching for and would love to see me make—please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you! Many of my favorite posts are inspired by your requests and kitchen stories, so don’t be shy.

Stay connected with me and never miss a new recipe, Sunday Lunch idea, or holiday guide!
By subscribing, you’ll get my FREE Green Seasoning Booklet, packed with tips to bring real Trinidad flavor to your kitchen.

👉 Subscribe & Get My Free Green Seasoning Booklet

Shop My Kitchen Favorites on Amazon

Curious about the tools, pots, and gadgets I use every day?
From my favorite non-stick pans to measuring cups and photography gear, you can explore them all in one place in my curated Amazon storefront.

❤️ See My Kitchen Favorites on Amazon