Gungo Peas & Tofu Coconut Stew

From my kitchen to yours, Dr. Debs



  • 1 pack/bar of Organic Non-GMO firm Tofu
  • 1 cup green Gungo Peas (Pigeon peas)
  • 1/2 cup coconut milk
  • 2 tablespoons cold pressed coconut oil
  • Dried Herbs: cumin, oregano, sage, basil, cayenne pepper (just a dash of each)
  • 1 medium onion, chopped
  • 2 stalks scallion, chopped
  • 2 cloves garlic, crushed
  • 1 sprig fresh thyme
  • 1/2 medium red bell pepper, cut in strips
  • 1/2 tsp. Himalayan or Celtic sea salt
  • 1 tsp. turmeric powder
  • 1 tbsp. arrowroot powder or breadfruit flour (thickening agent for the gravy)
  • 1 tbsp. honey 


Boil the Gungo Peas for 10 minutes or until cooked, then drain off the water. Next put your cooking pot (I prefer to use stainless steel, glass or ceramic pots and pans) on the stove at medium heat and add the oil - cut the Tofu into strips and add to the very hot pot (if the pot is not very hot the Tofu will stick and break up into pieces), stir fry for about 3 minutes until golden. Next add in the onion, scallion, garlic, thyme and turmeric, allow these to stir fry for 1 minute. Then add the coconut milk, cooked Gungo Peas and all the dried herbs, salt, bell pepper strips, honey and the arrowroot powder. Allow to simmer at low heat for 10 minutes, then turn the stove off. This vegetarian protein dish can be served with steamed brown rice, yam, boiled bananas or plantain, roasted breadfruit, Quinoa or baked Irish or sweet potatoes - enjoy!

From: Dr. Debra Williams, ND - Life, Health & Foods Wellness Center, 170 Main Street, Ocho Rios, St. Ann, Jamaica - Tel: 876-974-8813 or 876-326-4650 , website:, email: This email address is being protected from spambots. You need JavaScript enabled to view it.


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