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
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.