Red Peas Soup recipe ( Swiss Style)
Our Recipe for this month is Jamaican Red peas soup. We can find all the ingredients here in Switzerland which is always a plus.
Red Peas Soup
This hearty classic Jamaican soup will warm up your winter and the ingredients are easy to find in your local supermarket! Don’t be shy to substitute where needed, such as sweet potatoes for coco, etc. Enjoy!
500g (1lb) red peas
1kg (2lbs) shin of beef
250g (1/2lb) salted pig’s tail or salt beef
3l (5 pints) water
500g (1lb) yellow yam cut in small pieces
2-3 cocos (taro) cut in small pieces
250g (1/2lb) flour for dumplings
1 whole scotch bonnet pepper
1 clove of garlic, crushed
2 stalks spring onion, crushed
1 sprig thyme
4 dried pimento berries, crushed
Salt to taste
Soak the peas overnight. Put the peas and meats in a large pan with the water and bring to the boil, then reduce the heat. Cover and allow to cook until the meats are tender (approximately 2 hours). Crush some of the peas (use a large utensil), and then add the yam, cocos and dumplings. To make the dumplings, add a little salt to the flour and add just enough water so that the dough does not become sticky. Rub the flour between your palms to make “spinners” or roll around your palms to make small round dumplings. Season the soup with the hot pepper, adding some slices of pepper should you wish a peppery taste. Add also the garlic, spring onion, thyme, pimento and black pepper. Cook until the yam and coco are soft, adding water if necessary. Taste for salt and add more if needed. Before serving remove the thyme and the whole pepper taking care not to break it. Serves 4-5 people.