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Posted: D&L Groceries Date: March 27, 2021

Jamaican Red Peas Soup

red peas
RatingDifficultyIntermediate

Thick, rich, and delicious! Red peas soup is a well known and all-time favourite meal. Traditionally made on Saturdays but this recipe is perfect for whenever!

GRUBHUB
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Yields4 Servings
Prep Time40 minsCook Time1 hr 15 minsTotal Time1 hr 55 mins

 ½ lb Pig's tail
 1 cup Red Peas (kidney beans)
 ½ cup Coconut milk
 1 Potato
 1 Sweet Potato
 1 Cocoa
 1 lb Flour
 Salt to taste
 2 Scallion stalk
 3 Thyme
 1 Scotch Bonnet Pepper
 2 Garlic Cloves
 6 cups Water
 1 Cock soup
 1 Onion
1

Wash pig's tail with fresh tap water, twice. To remove the excess salt from the pig's tail, boil in water on high heat for 4 minutes, discard water and repeat the steps one more time. Rinse pig's tail with tap water. The excess salt has now been removed.

2

Wash the red peas. In a large pot, put 2 cups of water, pig's tail, garlic and pimento. Put the pot on high heat, cover and bring to a boil. At this point, the peas will float to the top of the water, pour 4 cups of water into the pot to sink the peas .Cook until the pig's tail and peas is partially cook. The cooking time depends on the texture of the peas and pig's tail.

3

When the peas and pig's tail is partially cook, add the Irish and sweet potatoes, cocoa, scallion, thyme and hot pepper. Cover pot and boil for 15 minutes. In a bowl, add the flour and a pinch of salt, use a small amount of water to knead flour into a dough, cover and set aside

4

At this time, the water should reduce to less than half, add the coconut milk. Make some small round dumplings or if you rather spinners, make the long-shaped and add to the pot, stir.Add the flavour from the cock soup mix, discard the noodles. Lower heat and simmer soup for 15 minutes while stirring occasionally. Remove soup from heat when thickens. Serve hot

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Ingredients

 ½ lb Pig's tail
 1 cup Red Peas (kidney beans)
 ½ cup Coconut milk
 1 Potato
 1 Sweet Potato
 1 Cocoa
 1 lb Flour
 Salt to taste
 2 Scallion stalk
 3 Thyme
 1 Scotch Bonnet Pepper
 2 Garlic Cloves
 6 cups Water
 1 Cock soup
 1 Onion

Directions

1

Wash pig's tail with fresh tap water, twice. To remove the excess salt from the pig's tail, boil in water on high heat for 4 minutes, discard water and repeat the steps one more time. Rinse pig's tail with tap water. The excess salt has now been removed.

2

Wash the red peas. In a large pot, put 2 cups of water, pig's tail, garlic and pimento. Put the pot on high heat, cover and bring to a boil. At this point, the peas will float to the top of the water, pour 4 cups of water into the pot to sink the peas .Cook until the pig's tail and peas is partially cook. The cooking time depends on the texture of the peas and pig's tail.

3

When the peas and pig's tail is partially cook, add the Irish and sweet potatoes, cocoa, scallion, thyme and hot pepper. Cover pot and boil for 15 minutes. In a bowl, add the flour and a pinch of salt, use a small amount of water to knead flour into a dough, cover and set aside

4

At this time, the water should reduce to less than half, add the coconut milk. Make some small round dumplings or if you rather spinners, make the long-shaped and add to the pot, stir.Add the flavour from the cock soup mix, discard the noodles. Lower heat and simmer soup for 15 minutes while stirring occasionally. Remove soup from heat when thickens. Serve hot

Jamaican Red Peas Soup
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