Like most Jamaican soups, Red Pea Soup is more like a stew.
It’s a main meal not a starter soup or one you’d have with salad or sandwich.
Ingredients
- 1 1/2 cups Dry red peas (kidney beans)
- 8-10 cups Water, approx.
- 1 lb Stewing beef
- 1 1/2 lb Pig’s tail or ham hock (optional)
- 1 large piece Yellow yam
- 1 large Sweet potato
- 1 medium onion, chopped or 3 Stalks green onion, chopped
- 1 tsp Dried thyme or 3 stalks fresh thyme
- 1 tsp Pimento seeds (optional)
- 1 tsp Hot pepper sauce
- 1/2 tsp Black pepper
- Salt and pepper to taste
Dumplings
- 1 cup flour
- 1/3 cup water
- 1/2 tsp salt
- Mix together to make stiff dough
Overnight prep
- Place dry kidney beans in large soup pot on stove, cover with water and soak overnight
- If using, place pig tails in bowl, cover with water and soak overnight in fridge to remove excess salt
Method
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To remove more excess salt, put soaked pig tails in a pot, cover with fresh water and bring to a boil. Repeat this step two more times.
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Place stewing beef in pot with red peas and add enough water to cover the two ingredients.
Bring to a boil then reduce heat to simmer for about 1 hour, or until peas and beef are cooked.
Note: the beef will likely be cooked before the peas, so remove when tender.
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At the same time, in a separate pot cover pig tails with water, bring to a boil and then reduce
heat to simmer until tender, about 1 hour.
Note: In both pots, as water evaporates when cooking, add boiling water to cover ingredients.
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When all the ingredients are tender add pig tails (with liquid) to pot with peas and beef and continue simmering.
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Peel and cut yam and sweet potato into large serving pieces; add to boiling soup.
Add boiling water to pot to semi cover yams and potatoes.
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Make dumplings (see above and video) and add to boiling pot of soup.
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Add onion, thyme, pimento, hot pepper sauce and black pepper to soup pot and simmer
until yams and potatoes are tender and soup has thickened.
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Taste soup for flavour and add salt or pepper, if needed.
bon appetit
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