Red Peas Soup

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Staff member
Oct 15, 2008

½ lb pig tail or salt beef, or both
1 1/2 lb beef (neck bones are good)
2 cups red peas, washed
2 cloves garlic, crushed
1-2 sprigs thyme
6 pimento seed
2 stalks escallion, (or 1 onion)
1 whole Scotch Bonnet
1/2 tsp black pepper
1 teaspoon salt

Flour for dumplin
Sweet Potato
2 cup coconut milk or 1/4 box of the cream

Place peas and meats in large pot along with whole Scotch Bonnet and garlic and cover with enough water to cover completely. Bring to boil, then lower heat and cover pot and simmer for about 2 hours or until peas are tender. Add water if necessary during cooking.

When the meats and peas are tender, add dumplins, yam, coco, sweet potato, add coconut milk and seasoning, season to taste. Mi like fi add a little margarine. Simmer for about 30 minutes. Make sure its not too thick,if so add more water.