Authentic Jamaican Red Pea Soup Recipes

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.

RED PEAS SOUP

Steps:

• Cover the dried beans with 4 to 6 cups water in a large bowl, and soak them overnight.
• To a large, heavy pot, add smoked turkey and enough water or stock to cover the meat (about 8 cups). Bring to a boil and cook over medium for 30 minutes, skimming the foam from the top. Drain the beans, and return them to the pot.
• Add coconut milk, soup mix, garlic, scallions, thyme, onion, Scotch bonnet pepper, bouillon, allspice and black pepper. Bring to a simmer over medium, and cook until beans are tender, 1 to 2 hours. (Add more water as needed.)
• Prepare the dumplings, if using: In a medium bowl, mix together the self-rising flour and salt. Add 1 cup water, and mix until shaggy and wet.
• Remove turkey from the pot and set aside until cool enough to handle. Remove meat from the bones and add back to the soup. Add sweet potato and carrot. Drop dumplings, if using, by the spoonful into the soup and cook over medium, flipping them once or twice, until dumplings and vegetables are tender, about 15 minutes.
• Remove and discard thyme sprigs, Scotch bonnet pepper and scallions. Taste and adjust seasoning as needed. If the soup is too thick, dilute with water. Serve hot as a soup, over rice, if you like.