Jamaican Red Peas Soup with Chicken Back 🐔🇯🇲 | Traditional Saturday Soup Recipe

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans offer similar nutrition, while canned beans save time.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

chicken back

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while thighs are often less expensive.

hot pepper

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell peppers provide flavor without heat, and jalapeños are usually cheaper.

Wash the red kidney beans and add them to a pot with 8 cups of water.

Cover the pot and allow the beans to cook.

Prepare the chicken back by removing the skin and scraping off the fat, then wash it with fresh lime and salt.

Once the beans are almost cooked, add the chicken back to the pot and cover it.

Peel and dice the carrot, sweet potato, Irish potato, cocoa, and pumpkin, then wash them before adding to the pot.

Cut the corn and wash it before adding to the pot with the other vegetables.

Stir the pot and cover it again.

Make dumplings using 2 cups of all-purpose flour, 1/3 cup of refined corn, and 1/2 teaspoon of salt, adding room temperature water gradually to form the dough.

Pinch off pieces of dough, roll them into circles, and press them to form dumplings.

Add the dumplings to the pot and stir.

Open the pot and add 2 cups of coconut milk and chicken noodle, stirring well.

Taste the soup and add more sodium with all-purpose seasoning if needed.

Add 1 hot pepper, scallion, and thyme, then cover the pot and allow it to cook for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: