the seasoned skillet
classic flavourful Jamaican soup loaded with pigeon (gungo) peas, dumplings and hearty ground provision then simmered to cozy perfection for the ultimate Caribbean comfort meal
This pigeon peas soup comes together in less than two hours and can easily be made vegetarian or vegan for the perfect Saturday or any day soup!
Prep Time: 15 Min
Green Pigeon Peas Water Escallion Garlic Pimento Seeds Sweet Potato Yam - yellow, coco etc. Carrot Chocho - chayote Dumpling Scotch Bonnet Pepper Seasoning Coconut Milk
Cook Time: 1hr 30 Min
Ingredients
Prepare Cured/Salted Beef (if using - omit for vegan version). Add water to a large stockpot and bring to a boil. Then add cured/salted beef and boil for about 20 minutes to remove salt and discard water and set aside beef.
Boil Beef & Pigeon “Gungo” Peas. In the same large stockpot, bring 12 cups of fresh water to a rapid boil. Carefully add the beef shank or stewing beef, cured/salted beef if using, and peas.
Add in Ground Provision. While beef and peas are boiling, prepare your other fresh ingredients; sweet potato, yellow yam, coco yam, carrot, chocho (chayote), dumpling and scotch bonnet pepper; set aside.
When beef and peas are more on the tender side add the remaining fresh ingredients including the dumpling and add an additional cup of water to ensure all soup ingredients are covered; reduce heat to medium.
Add Coconut Milk and Season. Pour in coconut milk, and season with beef or vegetable bouillon, all purpose seasoning, salt, and black pepper. Give a good stir, taste test and adjust if necessary; allow to simmer for an additional 15 mins.