Jamaican Pea Soup
8oz red peas, red kidney beans, gungo peas or pigeon peas 4 cups water 2 cups coconut milk 2 bay
leaves 6 pimento grains (or 1/2 tsp Jamaican allspice) 1 whole, unripe hot pepper 1 onion, chopped 1
whole clove garlic 2 carrots, chopped 1 potato, cubed
1/2 lb yellow yams, cubed 1 small sweet potato, cubed 2 scallions, crushed whole
2/2 tsp hot pepper, seeded and chopped 1 clove garlic, chopped 1 tsp salt
3/2 tsp dried thyme
wash the peas/beans and soak a few hours or overnight
add enough water to the soaked peas/beans to make 4 cups. Add the coconut milk, bay leaves and
pimento grains (allspice).
Cook for about 2 hours until the peas are almost tender. Add the whole hot pepper, half the onion,
the whole garlic, carrots, potato, yams, sweet potato, scallions and chopped hot pepper.
Cook another 20 minutes or until the peas/beans are tender and the vegetables are cooked.
Add the rest of the onion, chopped garlic, salt and thyme. Correct the seasonings to taste and
simmer for another 10 minutes.
Puree half the soup to thicken and serve hot.