Tobago Pigeon Pea Soup Recipe 55 Recipes

JAMAICAN GUNGO PEAS SOUP

Steps:

• Place the gungo peas in a large pot with water and leave to soak overnight.
• Discard the water that soaked the gungo peas and rinse thoroughly.
• Then add another batch of water (approximately 5 cups) to the pot with the peas, bring to the boil uncovered for around 1 hour or until slightly tender. The peas will cook in it's entirety when added to the soup but do make sure they have cooked for the most part.
• Meanwhile, proceed with preparing the base of the soup, add the stock to the pot and bring to the boil.
• Add the scallion, pimento, garlic, thyme and sliced onions to the pot with the stock and give a good stir.
• Reduce the heat to a low simmer, cover with lid on for 15 minutes to allow the aforementioned to infuse.
• Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and cho cho (if you're adding) to the pot. Carefully add the scotch bonnet, ensuring it doesn't burst to release the heat, we want the flavour to penetrate the soup not heat.
• Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture (add more vegetable stock/water if needed).
• Do a taste test and adjust for pink salt and black pepper if needed
• Serve accordingly.

TOBAGO PIGEON PEA SOUP RECIPE - (5/5)

Steps:

• In a large soup pot, heat oil, add garlic and onion, sauté until fragrant and tender, about 4 minutes. Add celery, chives, thyme, stir to combine. Add pumpkin and carrot, stir and add pigeon peas, stir well. Add tomato sauce, cloves, and hot pepper, cook for a few minutes more. Add stock sugar, salt and pepper. Bring to a boil, cover and simmer for about 20 to 30minutes, If using fresh peas, cook for about 45 minutes. Remove hot pepper. Remove half the soup and puree in blender. Return to pot and stir, add a little more broth or water to thin if necessary. Bring to a boil, once again before

PIGEON-PEA SOUP

Steps:

• Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
• Simmer and season stew:
• Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.