Jamaican Red Pea Soup recipe is definitely a family favourite, and one of the most recognisable soups to come out of Jamaica. With it full of juicy dumplings, beef, yam, sweet potato, and hot spices such as scotch bonnet and pimento seeds – it’s sure to get your stomach warm and full!
This recipe is made by using dry red peas or Red kidney beans (can) which have to be soaked overnight in water. Similar ingredients to Chicken Saturday soup but a little different, and very similar to Red pea stew/Beef Stew, however like many Caribbean dishes, dependent on where and who you were raised by, this dish has many different names! You can use Chicken foot or back, Pigtail or Turkey neck as a base flavour for this soup, it’s up to you, like many Caribbean’s say just go with what you have!
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- 2 Cans of red kidney peas/ 800g
- 8 Cups of water
- 1lb Chicken Foot/Back/Leg or Turkey Leg/Neck or Pig tail (Used for Flava)
- 1lb stewing beef
- 1tsp Salt
- 1tsp Black pepper
- 3 cloves garlic
- 1 Onion
- 3 Spring onions
- 4 Fresh Thyme/ 1 tsp Dried thyme
- 1 tsp All spice/Pimento
- 1 Scotch bonnet pepper
- 1 Pack Cock soup
- 1 Can coconut milk
- 1 Sweet potato
- 1 Yam
- 1 Carrot
- Dumplings
- Soak Red peas in pot overnight (with 8-10 cups of Water above peas)
- Wash and Boil over and Drain Chicken foot/back or Turkey Leg/ Pigs tail/ Ham hock or any type of meat separately 2/3 times
- Add Meat into boiling pot with red peas and bring to a boil
- Add stewing beef to pot and continue to cook until all meat is tender for aprox 1hour
- Add salt/pepper
- Chopped Onion, Fresh thyme, Pimento, spring onion, scotch bonnet
- Mix
- Add cock soup
- Add coconut milk
- Add, Chopped Sweet potato, Yam, Carrots
- Add Dumplings (Mix 2 cups of self-raising flour, 1 cup water, 1tsp salt mix into a dough)
- Cook/simmer for 15 mins.
- Take out scotch bonnet (do not eat whole- very hot)