"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Jamaican Gungo Peas Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Jamaican Gungo Peas Soup, by , is from East Windsor Faculty Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Staci Bolan EWHS
Added: Friday, April 29, 2011

Category:

Ingredients:

1 Pound gungo peas (16 ounce can or frozen package by goya)
6 Cups water
1 cups coconut milk (8 ounce can by goya or other brand)
6 Whole pimento berries (1/2 teaspoon ground allspice, same thing)
4 Stalks celery, chopped
4 Cloves garlic, crushed
1 Pound yellow yam,cubed
1 Pound sweet potatoes cubed
6 Stalks scallions
3 Sprigs thyme (dried thyme can also be used)
1 Whole scotch bonnet pepper
1/4 teaspoon salt (optional) (celery and meats will add salt so it may already be salted without the need for additonal)
(meats than can be used-- smoked turkey necks or just turkey bacon, or salted beef but optional about 1/2 pound)
(The soup I made was just with a small amount of turkey bacon for flavoring)

Directions:
1. If gungo peas are the dried variety, Wash gungo peas and remove any unwanted particles. Soak
overnight to soften or follow instruction on packaging for quick soak. The dried kind gives the soup
a slightly different flavor and texture than the frozen or canned. If they are canned or frozen, no need
for soaking.

2. Place water, gungo peas, meat, pimento berries in a pot and put to boil.

3. Add celery and 1/2 the scallion's and thyme.

4. Cover and simmer for about 1 1/2 hours or until peas are tender. (Reduce cooking time 1/2 if using canned or frozen. If using turkey necks or salted beef, cook until meat is tender.)

5. Add the coconut milk.

6. Peel and cube yellow yam and potatoes then add to the boiling mixture. Simmer for 5 minutes.

7. Add the additional scallions, thyme and whole scotch bonnet pepper; and continue simmering for a further 1/2 an hour.
(BE CAREFUL WHEN STIRRING AT THIS POINT. YOU DO NOT WANT THE PEPPER TO BURST. THE WHOLE SCOTCH BONNET PEPPER IS ADDED ONLY FOR FLAVOR, NOT SPICE. WHEN IS IT OPENED, SCOTCH BONNET IS ON THE HIGHER RANGE OF THE HEAT FOR PEPPERS.)

Personal Notes:
The soup should be done at this point but you can "play" with the addition of more spices to get the taste where you want it..
especially garlic, thyme, pimentos (allspice) and salt. . If using fresh thyme, remove the twigs after the soup is cooked. If you like it a little hotter (spicy), use another scotch bonnet pepper and add slivers of it to the soup (be careful to add slowly, letting the soup simmer and tasting as you go along)

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

6407W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!