Recipe of the Day: Red Peas Soup

In Jamaica it is a tradition to have certain dishes associated with certain days, and on Saturadays, it is the soup. Whether red peas, pumpkin, chicken, beef or any other kind,  you will find soup being cooked at almost every home on a Saturday evening. Today we will give you the recipe for a potent red peas soup which is packed with protein. Check it out below.

Ingredients

3 cups of kidney beans, soaked overnight in water or 2 tins of canned beans
1 1/2 litres of water
2 regular onions
2 scallion (spring onions may be used as a substitute)
2 carrots
2 teaspoons of dried thyme
1 hot pepper (ideally scotch bonnet) or 1 tablespoon ReCaFo’s Jamaican Scotch Bonnet Pepper Sauce
1 teaspoon salt
1 teaspoon black pepper (ground)
1/2 lb potatoes
1/2 lb yam
1/2 cup coconut milk

Flour, water and a pinch of salt to make dough for spinners

Optional ingredients
Pork bones
Chicken back

Preparation

Red Pea Soup - Chopping the ingredients

If you are using fresh, dried kidney beans then soak them in water overnight.

Place the beans (including the water they were stored / soaked in) in a large saucepan and add the water.

If you are using meat then add the meat at this stage too.

Let simmer for one hour.

 

Cooking

Red Pea Soup - Simmering the beans

Chop the hot pepper, potatoes, onions, scallion, yam and carrots in to small pieces

Red Pea Soup - Making spinners

Mix flour and a pinch of salt with water until it has the consistency of dough.

Pinch off a small amount of the dough and roll it in your hands to make a “spinner”.

Add the spinner to the pot, repeat until you run out of dough.

Red Pea Soup - Adding the other ingredients

Add the rest of the ingredients

Let simmer for one more hour.

Serving

Red Pea Soup - Serving

Serve in a bowl with some hardo bread on a side-plate

Enjoy.

 

Courtesy of Jamaica travel & culture.com

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Irie,

ReCaFo

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