Pigeon Peas Soup Recipes

JAMAICAN PIGEON PEAS STEW

Steps:

• Heat oil in a large pot over medium-high heat, add onion, garlic, celery, green onion and cook until onion is soft and tender about 3 minutes.
• Add pigeon peas, Italian seasoning, allspice, vegan bouillon, potato, sweet potato, carrots, tomato paste, and stir.
• Add coconut milk, vegetable broth or water, Scotch bonnet pepper, and salt.
• Bring to a boil, reduce heat to simmer for about 20 minutes or until vegetables are tender and stew is at the desired thickness.

CARIBBEAN STEWED DRY PIGEON PEAS

Steps:

• In a large bowl, add the peas and cover it with water.
• Let it soak for 8 hours to overnight.
• Once the peas have been soaked for the respected time, drain and set aside.
• In medium pot over medium-low heat, add the bay leaves, garlic cloves, salt and the peas.
• Stir, cover and let it boil for 1 1/2-2 hours.
• Place another medium size pot over medium-low heat, warm the olive oil then add the onions, bell peppers and cook for 2-3 minutes.
• Add the peas followed by water, tomato paste, parsley, thyme, paprika, Worcestershire sauce, salt and black pepper.
• Stir everything together and let it simmer for an hour.
• After the hour mark, serve it over some rice and enjoy!

JAMAICAN GUNGO PEAS SOUP

Steps:

• If you are using dried gungo peas, sort and soak peas overnight in cold water about 4 inches above gungo peas. The following day, drain and rinse peas, add water about 3 inches above peas.
• The following day, drain and rinse peas, add water about 3 inches above peas. Bring to boil, reduce heat to a simmer. Cook for about 1 hour, until tender.
• Add, vegetable broth, coconut milk, onion, green onion, red bell pepper, garlic. potato, yam, carrot, thyme, Scotch bonnet pepper, allspice. ginger, dumplings, and salt.
• Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

PIGEON PEAS SOUP

Steps:

• Add water to flour and mix
• Separate into small balls or long thick logs
• On medium heat add oil to the pot then add garlic until it starts to brown.
• Add frozen peas to the pot and stir for five minutes. Stirring constantly so it does not stick.
• Add two cups of water to the pot and let the peas boil until it starts to get tender.
• Once tender, add the smoked bones and an additional two cups of hot water.
• Continue to cook until the meat is cooked and you can mash the peas with a spoon until tender.
• Once the meat is tender, add the remaining ingredients: carrots, celery, pumpkin, plantains, onions, and potatoes. And continue to boil for about 20 minutes
• Add dumplings and clove to the pot.
• When dumplings have floated to the top add sugar and salt and pepper to taste
• Serve hot

JAMAICAN GUNGO PEAS SOUP

Steps:

• Place the gungo peas in a large pot with water and leave to soak overnight.
• Discard the water that soaked the gungo peas and rinse thoroughly.
• Then add another batch of water (approximately 5 cups) to the pot with the peas, bring to the boil uncovered for around 1 hour or until slightly tender. The peas will cook in it's entirety when added to the soup but do make sure they have cooked for the most part.
• Meanwhile, proceed with preparing the base of the soup, add the stock to the pot and bring to the boil.
• Add the scallion, pimento, garlic, thyme and sliced onions to the pot with the stock and give a good stir.
• Reduce the heat to a low simmer, cover with lid on for 15 minutes to allow the aforementioned to infuse.
• Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and cho cho (if you're adding) to the pot. Carefully add the scotch bonnet, ensuring it doesn't burst to release the heat, we want the flavour to penetrate the soup not heat.
• Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture (add more vegetable stock/water if needed).
• Do a taste test and adjust for pink salt and black pepper if needed
• Serve accordingly.

PIGEON-PEA SOUP

Steps:

• Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
• Simmer and season stew:
• Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.