Dive into a comforting bowl of Grenada Green Peas Soup, a delightful blend of Caribbean flavors. This hearty soup, rooted in traditional Grenadian cuisine, combines nutritious pigeon peas with an array of starchy vegetables and vibrant spices for a meal that's as nourishing as it is flavorful. Perfect for a cozy evening, this versatile dish can be enjoyed with or without meat, promising a taste of the tropics with every spoonful.
Ingredients
🫛 2-3 pounds Green Peas (Pigeon Peas) from Grenada
🥥 1 small Breadfruit
🍌 2-3 Green Bananas
🥕 4 medium Carrots
🍠 3-4 Sweet Potatoes
🌿 1 bunch seasoning herb bouquet including scallion, culantro, parsley, thyme
🧅 1 large White Onion
🧅 1/2 Red Onion
🌶️ 1 whole Red Pimento Pepper
🌶️ 1 whole Green Pimento Pepper
🌶️ Sliced Green Pimento Peppers
🧄 Approximately 1 tablespoon Crushed Garlic
🌰 Approximately 1 tablespoon Whole Cloves
🧂 Approximately 1-2 teaspoons Salt
🐖 Pre-boiled Salted Pig Tails quantity as desired
🍖 1 pre-boiled Ham Bone optional for flavor
🥥 Coconut Cream for optional dumplings
🌽 Cornmeal for optional dumplings
🚰 Water as needed
Instructions
1- Prep:
- Begin by washing the green peas thoroughly.
- Place them in a large aluminum stockpot filled with water on a gas range stove, but do not bring it to a boil yet.
2- Cooking Base:
- Add the green peas to the pot along with the tied herb bouquet, sliced onions, crushed garlic, whole cloves, and black pepper.
- Let this mix cook until the peas are halfway tender.
3- Prepare Vegetables:
- While the peas are cooking, peel and chop the cassava, bananas, sweet potatoes, and breadfruit into uniform bite-sized pieces.
- Keep them in a bowl of water to prevent browning.
4- Boil and Skim:
- Once the peas are halfway tender, skim off any foam or impurities from the surface of the water.
5- Flavor Infusion:
- Add the pre-boiled ham bone and salted pig tails to the pot if using.
- Follow with the sliced carrots and green seasoning.
6- Mix in the Starches:
- Gently add the diced vegetables to the pot and stir to combine.
7- Dumpling Option:
- For an added touch, create cornmeal dumplings by rolling out cornmeal dough (mixed with coconut cream if desired) into long "snakes".
- Cut them into pieces and add these to the soup.
8- Simmer:
- Bring the soup to a full boil, then lower the heat and allow it to simmer until all vegetables are tender and the soup has thickened to your preference.
- Taste and adjust salt levels if necessary.
9- Serve:
- Ladle the heated soup into bowls and garnish with extra carrot slices and a sprig of fresh parsley for an inviting presentation.
Prep Time: 30-45 minutes
Cook Time: 2.5 to 3 hours
Total Time: 3-4 hours
Servings: 6-8
Equipment:
🥄 Stainless Steel Colander
🧻 Cutting Board "home Basics"
🔪 Chef’s Knife and Paring Knife
🍲 Large Aluminum Stockpot
🔥 Gas Range Stove
🍜 Serving Plates/Bowls
Cooking Tips
- Pre-boil any salted meats to reduce saltiness.
- Ensure even cutting of vegetables for uniform cooking.
- Use gloves or oil to handle green bananas to avoid sticky residue.
- Immediate placing of peeled vegetables in water prevents oxidation.
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The Spicey Cook: https://www.youtube.com/@thespiceycook