The memory begins here
The One-Pot Miracle of Saturday Afternoon
Stew Peas is Jamaica's great equaliser. Rich or poor, uptown or downtown, from the hills of Mandeville to the tenement yards of Jones Town, every Jamaican household has their version of this thick, creamy, meat-and-bean stew that anchors the Saturday table. The 'peas' in question are red kidney beans — in Jamaica, all beans are called 'peas', a linguistic tradition that confuses visitors but makes perfect sense on the island.
The 'spinners' (flour dumplings) in Stew Peas are rolled to a tapered torpedo shape for a reason: the thinner ends cook faster than the plump middle, giving you both a firm and a soft texture in a single dumpling.