How to Make Your Own Jamaican Salt Beef| Pickled Meat| Stew Peas| Red Peas Soup| Ackee&Corn Pork
Recipes in this Video
Red Peas Soup, a staple in Jamaican cuisine, is often enjoyed during festive occasions and family gatherings. Traditionally made with red kidney beans, this hearty soup reflects the island's agricultural heritage and the use of local ingredients like coconut milk and spices. Today, it is a beloved dish that showcases the rich flavors of Jamaica, often served with rice or dumplings for a satisfying meal.
Ingredients
- ●red peas
- ●water
- ●coconut milk
- ●onion
- ●garlic
- ●thyme
- ●scallions
- ●bell pepper
- ●carrot
- ●black pepper
- ●pimento seeds
- ●salt
- ●lime juice
- ●scotch bonnet pepper
- ●vegetable oil
- ●bay leaf
Instructions
- 1Soak red peas in water overnight to soften.
- 2Drain and rinse the soaked peas.
- 3Combine soaked peas and water in a large pot.
- 4Bring to a boil over medium-high heat, then reduce to simmer.
- 5Cook peas until tender, about 45 minutes.
- 6In a separate pan, heat vegetable oil over medium heat.
- 7Sauté chopped onion, garlic, and bell pepper until soft, about 5 minutes.
- 8Add sautéed vegetables to the pot with peas.
- 9Stir in thyme, bay leaf, and pimento seeds.
- 10Pour in coconut milk and bring to a gentle simmer.
- 11Add salt and black pepper to taste.
- 12Cook for an additional 15 minutes, stirring occasionally.
- 13Remove bay leaf and blend the soup until smooth, if desired.
- 14Stir in lime juice and adjust seasoning as needed.
- 15Serve hot, garnished with chopped scallions.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: regular milk
Almond milk reduces calories while adding a nutty flavor.
red peas
Healthier: green lentils
Cheaper: canned beans
Green lentils are high in protein and cheaper than dried red peas.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs salt beef
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp black pepper
- ●1 tsp allspice
- ●2 cups water
- ●2 carrots, sliced
- ●2 potatoes, diced
- ●1 bell pepper, chopped
- ●2 sprigs thyme
- ●1 Scotch bonnet pepper (optional)
Instructions
- 1Rinse the salt beef under cold water to remove excess salt.
- 2In a large pot, combine the salt beef, chopped onion, minced garlic, black pepper, allspice, and water.
- 3Bring the mixture to a boil over medium heat, then reduce to a simmer.
- 4Cover and cook for about 1.5 to 2 hours, or until the beef is tender.
- 5Add the sliced carrots, diced potatoes, chopped bell pepper, thyme, and Scotch bonnet pepper to the pot.
- 6Continue to simmer for another 30 minutes, or until the vegetables are cooked through.
- 7Taste and adjust seasoning if necessary, adding more black pepper or spices as desired.
- 8Remove the Scotch bonnet pepper before serving to control the heat level.
- 9Serve hot with rice or bread.
Equipment
Ingredients
- ●1 cup dried green peas
- ●4 cups water
- ●1/2 lb salted pork (or ham hock)
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp thyme
- ●1/2 tsp black pepper
- ●1/2 tsp allspice
- ●1 Scotch bonnet pepper (whole)
- ●2 green onions, chopped
- ●1/2 cup coconut milk
- ●Salt to taste
Instructions
- 1Rinse the dried green peas under cold water and soak them overnight in water.
- 2In a large pot, combine the soaked peas and 4 cups of fresh water. Bring to a boil over medium heat.
- 3Add the salted pork (or ham hock) to the pot and reduce the heat to a simmer. Cook for about 1 hour, or until the peas are tender.
- 4Remove the pork from the pot, shred it, and return it to the pot.
- 5Add the chopped onion, minced garlic, thyme, black pepper, allspice, and the whole Scotch bonnet pepper to the pot. Stir well.
- 6Simmer the stew for an additional 30 minutes, allowing the flavors to meld together.
- 7Stir in the chopped green onions and coconut milk. Cook for another 10 minutes.
- 8Taste and adjust seasoning with salt as needed.
- 9Remove the Scotch bonnet pepper before serving to avoid excessive heat.
- 10Serve hot with rice or dumplings.
Equipment
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