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Recipes > Creole Pea Soup
Guyanese and Trinidadian Recipes

Creole Pea Soup

Ingredients

1 lb soup meat
¼ lb salt beef
2 tbsp oil or margarine
½ cup split peas
2 pints water or stock
1 lb ground provisions (yams, eddoes, cassavas, etc.)
Eschallot, celery, thyme
1 onion
2 tsp salt (less if salt beef is used)
¼ tsp black pepper

Preparation

  • Clean, wash and soak the split peas overnight. This softens the peas and ensures that they cook quickly and easily.
  • Next day, wash and cut up the eschallot, celery, thyme, onion and meat.
  • Soak the salt beef for ½ hour before cutting up.
  • Heat the oil until smoking, and lightly fry the onion and eschallot and set aside. Brown any lean meat, but not bone or salt beef.
  • Put the water or stock, meat, salt beef and peas to cook in a covered pot. Bring to a boil.
  • Skim well and add the prepared seasonings. Reduce the heat and simmer until the peas are thoroughly softened and broken down -- about one hour. Swizzle if necessary.
  • Peel and wash the provisions, cut into neat pieces or dice, add to the soup with salt and cook until soft -- about 30 minutes.
  • Add dumplings, if desired. Serve very hot.
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