Pigeon pea soup (Bahamas)
A comforting and flavorful dish, pigeon pea soup is a hearty Caribbean classic made with pigeon peas, smoked meat, root vegetables, and aromatic spices. This thick and savory soup is perfect for a cozy meal, often served with dumplings or crusty bread.
Ingredients
Instructions
Remove the beef from the soaking water, discarding the liquid, and place it in a pan covered with fresh water. Heat and boil until tender, about 45 minutes.
In a separate pan, boil the pigeon peas with the salt pork until both are tender, about 1 hour.
Remove the salt beef from its broth, dice and add to the pigeon peas. Add the vegetables nad thyme to the pan. Simmer until the vegetables are tender and flavors blended, about 30 minutes.
Check the seasoning, adding salt and pepper to taste. Add dumplings and warm if necessary.
Serve warm.
Notes
Pigeon soup is usually served with dumplings. The dumplings are usually cooked apart and added at the end, before serving.
The soup can be cooked in a pressure cooker. Cooking first the meat and pigeon peas until tender, 20-25 minutes on high, opening the pressure cooker by the fast method, adding the vegetables and cooking again for 10 minutes.
Variations
Add other vegetables like carrot, sweet potato, yam, pumpkin or potatoes. For more flavor, add bay leaf and allspice with the thyme. Retire bay leaf before serving.
Substitute pigeon peas with black-eyed peas, chickpeas, white beans, or split peas.
Source
Food in America