Jamaican Red Pea Soup (Red peas soup)
Overview
Jamaican red pea soup is a thick, hearty soup of red kidney beans, called red peas in Jamaica. The beans are cooked with salted pig's tail or beef, which gives a deep savoury flavour, along with yam, potato or carrot. Small flour dumplings called spinners, rolled between the palms, are added towards the end. Whole scotch bonnet pepper, thyme, pimento and spring onion flavour the pot, and some cooks add coconut milk. It is a classic Saturday soup in Jamaican homes.
Pictures
History
Soup on Saturday is a long-standing Jamaican tradition, when families cook a big pot while doing weekend chores. Red pea soup sits alongside chicken foot soup and beef soup as a favourite. Its ingredients reflect African, European and Caribbean influences on Jamaican food, and it is popular in Jamaican communities in Britain and North America.
Main ingredients
Red kidney beans, salted pig's tail or beef, spinner dumplings, yam or potato, scotch bonnet, thyme. The soup is built on bean broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~170 min
Ingredients
- 450 g dried red kidney beans, soaked
- 300 g salted pig's tail or beef
- 1 yam or 2 potatoes, cubed
- 150 g flour for spinners
- 1 whole scotch bonnet, thyme, pimento
- spring onion
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beans with the meat for about 2 hours until soft.
- Add yam or potatoes, scotch bonnet, thyme and pimento.
- Knead flour with water and salt and roll small spinners; add to the pot.
- Cook for 20 minutes, remove the pepper and season.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.