Grass pea stew

White grass pea stew with pork ribs, potatoes, pumpkin, cumin, coriander and Canarian safflower.

Grass pea stew
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History and origin

The RENC supplement presents grass pea as a pulse traditionally used in Canarian crop rotations and in stews, especially on pulse-producing islands such as Fuerteventura or Lanzarote.

Cultural context

The source instructs soaking the grass peas the day before and cooking them in 3 litres of water with ribs before adding pumpkin, potatoes and seasonings.

Documented ingredients

  • 1/2 kg white grass peas
  • 1/4 kg pork ribs
  • 1/2 kg potatoes
  • 200 g peeled pumpkin
  • 4 g cumin
  • 3 coriander sprigs
  • Salt and Canarian safflower

Documented preparation

  1. Soak the grass peas from the day before.
  2. Cook them in a tall pot with 3 litres of water, salt and ribs.
  3. When cooked, add pumpkin and potatoes; finish with cumin, safflower and coriander.

Traceability sources