Jamaican Red Peas Soup

Ingredients

• 250g Dried red peas
• 200g Salted beef or pigtail
• 1 Large onion, chopped
• 2 Garlic cloves, minced
• 1 Carrot, diced
• 1 Celery stalk, diced
• 1 Scotch Bonnet pepper (whole)
• 2 Zweige Fresh thyme sprigs
• 100g Sweet potato, diced
• 100g Yam, diced
• 100g Flour dumplings (recipe below)
• 2 Liter Water
• 1 EL Allspice berries
• nach Geschmack Salt and black pepper to taste

Instructions

1. Soak red peas overnight. Soak salted meat in water, changing water several times to remove excess salt. Then boil the meat for 30 minutes to tenderize and further reduce saltiness.
2. Drain soaked peas and place in a large pot. Add fresh water and pre-boiled salted meat. Bring to a boil, then reduce heat and simmer for 45 minutes until peas are tender.
3. Add onion, garlic, carrot, celery, thyme, and allspice berries. Add the Scotch Bonnet pepper whole to control spiciness; be careful not to break it.
4. Add sweet potato and yam. Continue to simmer for another 15-20 minutes until vegetables are tender.
5. Meanwhile, prepare small flour dumplings. Mix flour with a little water to form a firm dough, then roll into small shapes or balls.
6. Add the dumplings to the soup and cook for an additional 10-15 minutes until cooked through. Season with salt and pepper to taste.

Nutrition