Stewed Turkey,Breadfruit, And Pigeon Peas/Pavo Guisado, Panapen, Y Gandules



Hi everyone! I decided to take time out from blogging for a while and refresh my ideas, as well as accommodation issues. I realised in that time, that I had a small backlog of recipes that I hadn’t posted. So without further ado, I give you this recipe as a filling and flavourful dinner and light stew for the blustery and slightly warmer spring days.


1 Smoked Turkey Wing-these are hot smoked, albeit a little bit tough, and require extra cooking to tenderize it. Buy these from a specialist store or Halal/Kosher butcher.

1 Medium to Large piece of Breadfruit-Breadfruit is a starchy vegetable that grows in tropical climates like the Caribbean, Various countries in Africa, and Asia.

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SPICE MIX(To be ground in a coffee/spice grinder):

Powdered Ginger, Pimento Allspice Berries, Coriander Seeds, Crushed Chilli Flakes, Cumin Seeds, Nutmeg, and Bay Leaf.. All to taste, add in small quantities.

Pigeon Peas, around a cup and 1/2. I used fresh-frozen peas, but you can use canned if desired.

Pigeon Peas, frozen
These are used in Caribbean cultures, in lots of savoury dishes, particularly in the Jamaican and Puerto Rican dishes, Rice and Peas/Arroz con Gandules.

1/2 Onion,1/2 Bell Pepper and 1/2 Spring Onion, chopped

2 Cloves of Garlic, crushed

Oil to sauté

**NOTE: Be very careful with SALT, as there is salt in the wings. Do not add any salt until near the end of cooking time, if you feel the dish needs it.



Firstly, if you haven’t sliced the meat from the wings, slice in a motion away from you with the knife. Reserve the meat and the bones-This will enrich the broth that everything will cook in.

Sliced Smoked Turkey
Sliced Turkey, with the bones reserved.







Chop the onion and crush the garlic.


Blend the spices together and set the pan to heat. Fry the onions, and garlic for around 7 minutes.


Then add the spice mix and pigeon peas, and meat, with around 500 mls of water, or at least to cover the mixture. Simmer for at least 45 minutes to an hour or the meat is tender.


Meanwhile, peel and chop the *breadfruit into pieces, removing the seeds. Then set a pot to boil, and add the peeled, cut and washed bread fruit.


Cook for at least 20 minutes, be sure to time it so that doesn’t get too soft, but just tender. Check the peas(Which should be tender with a brown/deep green colour) and meat, and if both are to the level of tenderness desired, add the pieces of breadfruit. Cook for a further 10 minutes for the breadfruit to absorb the flavours.  Stir well, being careful not to break the pieces of breadfruit, lower the heat.


Check seasoning, and serve with other vegetables and rice if desired, even on its own. Disfrutalo!!


*HOW TO PREPARE BREADFRUIT- Firstly, you will have to cut the piece of breadfruit into chunks. Afterwards, hold the piece of breadfruit in one hand; and then using a knife, with the forefinger resting on the top side of the knife, and the thumb resting below the blade part of the knife. Push down with the forefinger, slowly moving the thumb slowly and steadily, to avoid injuries from the knife. Continue until the skin has come away, repeat to get rid of the skin on all the pieces. To remove the seeds, use the same motions.


Smoked Turkey and Pigeon Pea Rice/Pavo Ahumado, Gandules Y Arroz

Hi all! Getting into the spirit of Christmas and all, I’m finding all kinds of birds,berries,and beers to buy or inspire me to create new recipes. This time it’s smoked turkey wings from a specialist butcher, and fresh frozen pigeon peas(that I had never cooked with before) cooked in one pot with rice. Simple yet delicious!



1 Turkey Wing

2 Spring Onions,Red Pepper,Chilli, and Garlic cloves,blended.


Pimento Berries, Coriander Seeds,Cinnamon powder,Annatto,Bay Leaf, and Mexican Oregano

1 1/2 Cups of Long Grain Rice,rinsed through.

Half a bag of Frozen Pigeon Peas-These peas are common in Caribbean,African, and South Asian.

Oil to sauté

Salt to taste


Firstly, blend the spring onions, pepper,and garlic until it becomes a paste. Set aside.

Then in a dry frying pan, toast the whole spices, setting the powdered ones and nutmeg aside.

Grind in a spice grinder. Grate nutmeg,and set aside with other spices.

Slice the meat off the turkey wing and reserve the bones for the broth.Heat oil in a pot and sauté the onion-pepper paste. Add the spices and herbs after 5 minutes.

After around 10 minutes in total, add the meat, bones and peas. Then cover with water. 

Leave it to bubble for at least 45 minutes or until the turkey and peas have become tender. Take out the bones, from the pot, and rinse and add the rice,mixing the ingredients equally. 

Leave to simmer until all the liquid has dissolved and the rice has cooked.

Serve with a salad, or steamed vegetables. Disfrutalo!!

Rice and Peas/Arroz Con Gandules

This dish makes up one of the best known dishes of Jamaica, Jerk Chicken,Rice and Peas.The traditional’peas’or beans to use is a type of beans called Gungo Peas/Pigeon Peas.
There are many variations of this dish in and around The Caribbean,and South America eg:Moros y Cristianos(Cuba),Diri et Pois Coles(Haiti),Cook Up Rice(Guyana). It is aromatic,flavoursome, and suprisingly, if done correctly, has complex flavours.


500 grams of Gungo Peas/Pigeon Peas, soaked overnight for 8 hours OR 2 Cans of Gungo Peas/Pigeon Peas.

1 Tablespoon of Dried Thyme OR Mixed Herbs/Small Bunch of Thyme
1 Bell/Sweet Pepper(Optional)
Salt and Black Pepper to taste
Half a block of Coconut Cream/1 Can of Coconut Milk
100 grams-250 grams of Pigtails/Salted Pork(Optional)-Some specialist butchers will have these.

2 Bay Leaves
2 Clove of Crushed Garlic
1 Sliced Onion
1 Tablespoon of Crushed Pimento/Allspice Berries

500 grams of Long Grain Rice


Put the peas into a pot of water, after draining them of the water that they were soaked in. Add a little salt and the pigtails/salted pork(Omit for those who cannot eat pork),and if using a pressure cooker, pressure them for around half an hour. If boiling, boil for 2-3 hours, of which during this time add the bay,onion, and other seasonings(Except coconut milk)including the pigtails(Omit for those who cannot eat pork.).

If cooking for those who eat pork,add them after 30 minutes of boiling the peas. Add the coconut milk during the last 30 minutes of cooking time.

If using a pressure cooker, check that the peas have cooked, and transfer the peas to a pot. Add the seasonings including the coconut milk, and cook for at least 30 minutes.

Prepare the rice(See the White Rice Recipe for how to prepare rice),and add to the pot. Mix the ingredients together,so that there is equal distribution of rice to the other ingredients. Make sure that the liquid covers the rice by at least one inch.

Leave it to bubble until there is only a little liquid left in the pot and that the rice is starting to become tender. Then lower the heat, and leave it to steam for around 10-15 minutes, or until the rice is tender, and there is no liquid left. If some grains have not cooked yet, pour a little water over the pot and lift the grains using a fork to separate the grains, by gently making an upwards stirring motion.. Almost like raking grass. After this, simmer on a low heat until the liquid has been absorbed. Serve hot, and with roasted/jerk chicken, curried goat,or vegetarian dish of choice. Enjoy!!