Gungo Peas Soup
Posted Aug. 28, 2022 by reliq
In many Jamaican households soup is the norm on a Saturday evening. Here's our recipe for delicious gungo peas soup.
- 1½ lb stew beef or ham bone (with meat on it) or cubed stew beef or soup bone
- 1 lb salted pig tail or salt beef
- 2 cups gungo peas green (dried or frozen gungo peas can be used)
- 3 sprigs thyme
- 2 stalks scallion
- 8 pimento (all spice) seeds
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 quarts water
- 3 medium small Irish potatoes (peeled and cubed)
- 2 scotch bonnet peppers
- 2 garlic pegs (crushed)
- ½ cup carrots, cubed (optional)
- 1 lb yellow yam, cut up (optional)
- Soak peas in cold water to soften (preferably overnight).
- Soak salted pigtail in cold water to get rid of excess salt (preferably overnight).
- Place the pig tail, beef, and gungo peas in a large sauce pan with boiling water. (Optional – use a pressure cooker to save time).
- Simmer for about two hours or until beans and meat become tender. (Using a pressure cooker would take 30 minutes. Then transfer to a large sauce pan).
- Add the potatoes, yam, thyme, garlic, salt, pepper, pimento (all spice), scotch bonnet peppers and hot pepper.
- Stir the soup and simmer for ½ hour before adding spinners/dumplings (optional) and carrot (optional).
- Simmer for another ½ hour until the soup is of a medium consistency.
NB. You may use 1 tin of gungo peas, which would be cooked already and ready to use.
- 1 cup flour
- 1/8 cup cornmeal
- ¼ teaspoon salt
- ½ cup water
- Sift the flour, cornmeal, and salt together into a large mixing bowl.
- Add the water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency.
- On a lightly floured surface, knead the dough well, for about five minutes.
- Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across; for spinners roll the pieces between your palms into an elongated shape.
Originally posted on jamaicanpass.com. (discontinued)