Authentic Jamaican Red Pea Soup Food

AUTHENTIC JAMAICAN RED PEA SOUP RECIPE

Steps:

• Combine the flour, cornmeal and salt in a small bowl.
• Add the water and mix together until the dough begins to form. If you fine the dough to stiff, add a bit more water.
• Rest the dough for 15 minutes covered with plastic.
• Knead the dough until it's smooth and extensible. Cover and set aside for 10 minutes.
• To make the spinners, pinch off a small piece of dough about 10-15 grams and roll the dough in-between your palms or on a working surface and shape into long cylindrical piece.
• Make sure the ends are tampered and place onto a light floured plate and cover.
• Repeat until all the dumplings are formed. Keep covered and refrigerated until ready to cook.
• You can cook the spinners/dumplings in boiling pot of water for about 5 minutes then add them to the soup or you can cook them directly in the soup, either way works.
• Rinse and presoak the dried kidney bean in 6-8 cups of water the night before. Water should be covering the beans.
• If your using canned kidney beans then add in step 5.
• The next day - Fill a medium size pot with water and add the beans, salt, chicken or turkey pieces or pork feet or tail and bring to a boil.
• Add the stew beef and continue to cook on medium high for about 45-60 minutes or until the beef stew meat and beans are tender. Add water as needed, water should also be covering the beans and meat.
• Add in the coconut milk, onions, scallions, soup mix, garlic, thyme, potatoes, yam, and scotch bonnet peppers and cook on medium low (simmer) for about 20-25 minutes or until potato's and yam are tender.
• Add the dumplings (spinners) and cook for 5-6 minutes.
• Scotch bonnet peppers are super hot, you can remove from soup one cooked or omit from recipe.
• Serve and enjoy. You can serve with side rice.

JAMAICAN GOLDEN SPLIT PEA SOUP

Steps:

• Bring the broth and split peas to a boil in a large pot over med-high heat.
• Cover, reduce the heat to a simmer and cook until the peas are soft, about 45 minutes.
• Add all remaining ingredients.
• Cover and cook over medium-low heat until the vegetables are tender, about 45 minutes.
• Pick out and discard the thyme.
• Puree the soup in batches in a food mill, food processor or blender (I use my imersion blender and puree it right in the pot).
• Taste and adjust the seasonings with additional allspice, salt and pepper if needed.
• This soup can be refrigerated for up to 5 days or frozen for several weeks.
• Stir well after reheating.