The Jamaican red peas soup is one of the easiest and well-known soups from Jamaica. It’s packed with juicy dumplings, beef, yam, sweet potato, and hot spices like scotch bonnet and pimento seeds. It’ll definitely keep your tummy warm and satisfied!
This recipe is made by dry red peas or canned red kidney beans. It’s like Chicken Saturday soup, but a little different, and it’s quite similar to Red Pea Stew/Beef Stew. As a basic flavor for this soup, you may use a chicken leg or back, pigtail, or turkey neck; as many Caribbeans say, “Just use what you have!”
Jamaican Red Peas Soup Recipe With Cow Skin
This Jamaican red peas soup recipe below uses the traditional cooking technique in a pot. But you can also prepare this Caribbean dish in a slow cooker or pressure cooker.
Are you ready to prepare this authentic Jamaican red peas soup with cow skin? Let’s get started!
Ingredients
- Cowskin(about 3/4 lb) (Cut in pieces)
- 1/2 lb beef stew (Cut in pieces)
- 3/4 lb red peas
- Grace cook soup, 1/2 Pack
- 1/2 LB Flour
- 4 tbsp cornmeal
- 1/2 lb yam
- 1/2 sweet potato
- Pimento seeds
- 2 stalks scallion
- 1 sprig thyme
- 1 green Scottish bonnet pepper
- ½ ib pumpkin
- 1 small dasheen(to thicken the soup)
- 1 pack Kendel coconut powder
- 2 garlic pegs
- 10 pimento seeds
Directions
- Rinse the cow skin and the meat in vinegar and water.
- Boil the cow skin for around 5 minutes to remove extra salt.
- Rinse the peas and set them in the pressure cooker. Dice the pumpkin and dasheen and add them to the peas, along with the garlic and pimento seeds. Pour just enough water into the pan to cover the peas. Bring to a boil after that.
- Fill the pressure cooker with about 6 cups of tap water, then add the meat. For 30 minutes, cover it. Begin counting once the pressure cooker makes that sound.
- Before opening the cooker, turn off the heat and let it cool. If the meat is already soft, remove it.
- Pour the contents of the pressure cooker into another pot, or cover the pressure cooker with a regular cover. Make dumplings using cornmeal and flour. Then add the yam and sweet potato to the saucepan, along with any other ground vegetables you like.
- Put the coconut cream and 1 cup warm water in a mixing bowl and add to the pot.
- Stir in the cock soup, scallion, thyme, and scotch bonnet pepper. Allow the food to cook while covered. This will take around 15 minutes. When about 5 minutes remain, add the cooked meat.
- Stir frequently to prevent sticking. Remove from heat and serve!
You can also read: Gluten Free Scallion Pancakes Recipes
Nutrition Facts:
Jamaican red peas soup serving Size: 1 cup (260g)
Amount Per Serving:
- Total Calories: 214
- Calories from Fat: 27
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat:5g
- Monounsaturated Fat:1g
- Cholesterol: 12mg
- Sodium: 383mg
- Potassium: 695mg
- Total Carbohydrates: 34g
- Dietary Fiber:7g
- Sugars:3g
- Protein: 14g
- Vitamin A: 48%
- Vitamin C:9%
- Calcium:5%
- Iron: 16%
Jamaican Red Peas Soup Without Meat Recipe
Without meat, enjoy the flavor of Jamaican red peas soup. You won’t miss the meat because it’s so tasty.
Ingredients
- 1 lb. sweet potato
- 2 Irish potatoes
- 2 carrots
- 1 lb. yam
- 1 pt. red peas (red kidney beans)
- Few pimento seeds
- 2 cloves garlic
- 1 coco (coco yam) to add body to the soup. Leave it out if it isn’t available in your area.
- 1 cup coconut milk
- 1 stalk scallion
- A bunch of fresh thyme or 1/2 teaspoon dried thyme
- 1 Scotch bonnet pepper, green
- Water
- Salt to taste
- 1 cup all-purpose flour (enough for dumplings or spinners)
You can also read: Jicama Chips Recipe and Nutrition Facts
Cooking Instructions
- In a large mixing bowl, blend the flour and salt. Pour in a little water at a time and knead the flour into the dough. Set aside the dough, covered with plastic wrap.
- Wash the red peas and put them in a pan with one cup of water, along with the pimento seeds and garlic. On high heat, bring to a boil. When you open the pot, you’ll notice that the peas have risen to the top of the water. Pour 4 cups of tap water into the pan; the peas will sink. This method is known in Jamaica as sinking the peas.
- Cover the pan and cook the peas. Continue to add water until the peas are partially cooked. Before cutting the Irish, coco, and carrots into pieces, peel and wash them. The peas should be partly cooked at this time. Put the coco, Irish, yam, carrots, and sweet potato into the pan.
- Be sure to peel and wash the yam and sweet potato. Cook for about 10 minutes, then add the coconut milk and cook for another 10 minutes. Stir.
- Crush the escallion with the back of a spoon, then add it to the pot with the herbs and hot pepper. Stir. Reduce the heat to medium-low. Cook, occasionally stirring until the soup has thickened somewhat.
The Bottom Line
This substantial and delicious classic authentic Jamaican red pea soup dish is packed with a blend of Caribbean spices. It’s also possible to make it with or without meat. This makes it an excellent vegetarian or vegan dish.
