Trinbagonians love a good soup. Some people may visit the “soup man” down the road to fulfill their craving for that steamy, savoury, belly full of goodness packed with provisions, dumplings, and whatever their taste buds desire, whether it be corn, vegetables, cow heel, beef, chicken, or pig tail. On a rainy Saturday afternoon what would be better than having a large bowl of split peas soup, a delicious treat that is very easy to make and touches the spot. Here is a recipe that you can try so you would not have to line up by the “soup man” next time you feel peckish for some hot tasty soup.
Estimated preparation time: 30 minutes
Estimated cook time: 90 minutes
To make split peas soup, you will need:
1 pound yellow split peas
1 cup coconut milk powder
1 pound salted pig tails (optional)
1 large carrot
1 large onion
3 cloves garlic
½ cup combined green seasonings (chadon beni, thyme, chive, parsley)
1 scotch bonnet pepper
1 tablespoon sugar
1 teaspoon salt
5 cups water
3 tablespoons vegetable oil
1 cup flour
½ teaspoon salt
1 teaspoon sugar
Dice potatoes and carrot.
Cut up finely onion, garlic, green seasonings and peppers.
Heat oil in a large pot, add onion, garlic, green seasonings and peppers, then let sauté for 3 minutes.
Add split peas, salt, sugar and water cover pot and let simmer for 30 minutes.
Knead flour, salt, sugar and water to make a firm dough, break off small pieces of dough and roll into marbles.
Add dumplings, potato, carrot and coconut milk, stir pot and let simmer for 30 minutes or until split peas is soft.
Taste Split Peas Soup and add more salt if needed.
Have a hot bowl and feel free to share with the persons who you made hungry with the amazing aroma you created in your kitchen. This dish is easy to make and it is just one pot to wash when you are all done.
June 2016 – Issue 22 www.sweettntmagazine.com
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