Caribbean Black Eyed Peas Soup - Tasty Tuesday's | CaribbeanPot.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with a milder flavor.

Rinse salted pigtail with lime juice and water.

Pre-boil salted pigtail in a pot of water for about 15 minutes to remove excess salt.

Drain the pigtail and set aside.

In the same pot, heat 1 tablespoon of vegetable oil over medium heat.

Add 4 smashed cloves of garlic, 1 diced large onion, 2 chopped scallions, and 2 tablespoons of parsley; sauté for 3-4 minutes.

Add 4 sprigs of fresh thyme and 3 allspice berries; cook for another 3-4 minutes.

Add the pre-cooked salted pigtail and 1.5 cups of black eyed peas to the pot.

Pour in 1 can of coconut milk and enough boiling water to bring it to a boil.

Reduce heat to a simmer and add 1 whole scotch bonnet pepper, 1 chopped carrot, pumpkin, and okra.

Simmer for about 1.5 hours, skimming off any foam that forms on top.

In a bowl, mix 1 cup of all-purpose flour with a pinch of salt and sugar, then add water gradually to form a sticky dough.

Let the dough sit covered for 5 minutes.

After 1.5 hours of simmering, break the scotch bonnet pepper and add it back to the soup for flavor.

Pinch off pieces of the dough and roll them into small balls (spinners) and add to the soup.

Cook the dumplings for 5-7 minutes until they float to the top, indicating they are done.

Taste the soup for salt and adjust if necessary, then let it simmer for another 5-6 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary