SPLIT PEAS SOUP

Complexity: Medium

Ingredients:

  • 3 lbs oxtail
  • 1 lime
  • 2 tbsp fresh green seasoning
  • 2 cloves garlic
  • 2 pimentos chopped
  • 1 medium onion, chopped
  • Few dashes Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • ¾ cup split peas
  • 1 ½ cup cubed pumpkin
  • 5 green figs, cooked and halved
  • 7 – 9 large eddoes, cooked and halved
  • 3 medium potatoes, cooked and quartered
  • 1 14 oz can cream style corn
  • ***INGREDIENTS FOR DUMPLINGS***
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp sugar
  • 11/2 tsp baking powder

Directions:

  1. Heat oil in a large pot over medium high heat. Add the whole garlic cloves and let burn in the oil. Remove the garlic and discard.
  2. Add the smoked bones or pigtail. Add the onion, peas, carrots and pumpkin. Stir for a minute and then add the water and bouillon cubes.
  3. Let cook for 30 – 45 minutes or until the peas are tender. Halfway through the cooking time add the corn.
  4. When the peas are tender and beginning to breakdown,add the eddoes, sweet potatoes, dasheen and garlic. Continue to cook over a medium heat for a few minutes.
  5. Add the shaped dumplings, celery and thyme, salt and black pepper. Let cook for a further 10 – 15 minutes. Taste and adjust seasonings. Serve hot.

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