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.
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 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
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.
Chop the hot pepper, potatoes, onions, scallion, yam and carrots in to small pieces
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.
Add the rest of the ingredients
Let simmer for one more hour.
Serve in a bowl with some hardo bread on a side-plate
Courtesy of Jamaica travel & culture.com
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