Jamaican Red Pea Soup
Product Description
Red Peas Soup
(from Jamaican-Recipes.com)
1lb Red Kidney Beans
1lb. Stew Beef
¼ Salt Beef
4 Irish Potatoes
½ lb. Yellow Yam
1 tblsp. Salt
2 stlk. Scallions
2 sprg. Thyme
Scotch Bonnet Pepper
Soak the salt beef overnight in cold water before cooking .
Wash beef products together and then combine with red peas in a 2-quart stock pot, add water, boil ingredients together until cooked thoroughly.
Peel potatoes and cut into four slices each. Do the same for the yellow yam. Add yellow yam and potatoes to the boiling pot.
While the pot is boiling, add salt to taste. This may not be necessary because of the salt beef, but you never know.
Remember you “da boss.”
Okay, add scallions, thyme and scotch bonnet pepper into the soup.
Don’t allow the scotch bonnet pepper to burst in the soup, or else… Flame on, lizard.
Turn the heat to medium; let this delicious soup cook slowly.
Your soup will be ready when the yellow yam is soft.
And St. Mary Market believes red pea soup just isn't the same without spinners (dumplings) SPINNERS 1 cup all‑purpose flour 1 pinch of salt About 1/3 cup water Mix together flour, salt and enough water to make a stiff dough. Pinch off walnut size balls. In the palm of your hands, knead and shape into long, thin dumplings. Add to the soup during last 15 minutes of cooking.
Yor soup will look 10x better than this picture, I promise! And the taste you will no doubt love...just don't burst the pepper.
1lb Red Kidney Beans
1lb. Stew Beef
¼ Salt Beef
4 Irish Potatoes
½ lb. Yellow Yam
1 tblsp. Salt
2 stlk. Scallions
2 sprg. Thyme
Scotch Bonnet Pepper
Soak the salt beef overnight in cold water before cooking .
Wash beef products together and then combine with red peas in a 2-quart stock pot, add water, boil ingredients together until cooked thoroughly.
Peel potatoes and cut into four slices each. Do the same for the yellow yam. Add yellow yam and potatoes to the boiling pot.
While the pot is boiling, add salt to taste. This may not be necessary because of the salt beef, but you never know.
Remember you “da boss.”
Okay, add scallions, thyme and scotch bonnet pepper into the soup.
Don’t allow the scotch bonnet pepper to burst in the soup, or else… Flame on, lizard.
Turn the heat to medium; let this delicious soup cook slowly.
Your soup will be ready when the yellow yam is soft.
And St. Mary Market believes red pea soup just isn't the same without spinners (dumplings) SPINNERS 1 cup all‑purpose flour 1 pinch of salt About 1/3 cup water Mix together flour, salt and enough water to make a stiff dough. Pinch off walnut size balls. In the palm of your hands, knead and shape into long, thin dumplings. Add to the soup during last 15 minutes of cooking.
Yor soup will look 10x better than this picture, I promise! And the taste you will no doubt love...just don't burst the pepper.
