Jamaican Endsout Stew Peas Recipe

Red peas (red kidney beans), stew beef, pig’s tail, coconut milk, hot pepper, spices combine for a hearty dish popular all over Jamaica.


  • 2 cups red peas

  • ½ lb salt beef

  • 1 lb stew beef (you also can use pigstail if you like)

  • 1 scotch bonnet pepper

  • 2 stalk escallion

  • 3 sprig thyme

  • 2 cups coconut milk(or 1/4 box)

  • 6 pimento seed

  • 3 cloves garlic

  • salt and pepper to taste

  • spinners (See Recipe Below)


  1. Boil and drain salt beef twice, in a medium size pan.

  2. Place peas, meat and garlic together in the pan, boil until peas are tender, about 1 ½ hour.

  3. Add coconut cream, spinners, and seasoning, cook for about an hour.

  4. Season to taste.

  5. Thicken the mix with 3 tablespoons of flour combined with 1/4 cup water. Strain the mixture into the stew.

  6. Boil until it thickens. Serve with rice


  • 1 cup flour

  • ½ teaspoon salt

  • Enough water to bind


  1. Place flour and salt in a medium bowl.

  2. Work mixture with hands while adding enough water to bind, making a stiff dough.

  3. Roll into 1 inch long pieces, drop into boiling stew peas or soup.

  4. Boil until they float or add them during the last 20mins of the cooking process. Enjoy