Green Pigeon Pea Soup

5 Sep 2007

Ingredients:

25 g (1 oz) margarine
1 small onion, peeled and chopped
100 g (4 oz) piece of salted meat, chopped, or bacon scraps (optional)
400 g (1 lb) green pigeon peas
100 g (4 oz) pumpkin, peeled and chopped
1 litre (1 ? pt) water or chicken stock
salt and pepper to taste
1 bay leaf
15 ml spoon (1 tbsp.) flour

Method:

Melt margarine in a large saucepan. Add onion and salted meat, if used, and cook gently until onion is soft but not browned.Add pigeon peas, water or stock, pumpkin, seasoning and bay leaf. Bring to the boil, then reduce heat and simmer, covered, for 20 minutes or 10 minutes if using a pressure cooker.

Mix flour to a smooth paste with a little water. Add to soup and stir well. Blend in a liquidizer for a few seconds. Return to pan and reheat.

Serve at once garnished with grated cheese.

Serves 4-6

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The Caribbean on a whole brings to you a unique ethnic and topical collection of foods mix together with herbs and spices. These Caribbean recipes have evolving throughout the years due to the various cultural influences in the art of Caribbean cooking. Caribbean people love food and music. These foods are spicy or mild reflecting the taste of the individual. Some dishes are delicate in taste, subtle in flavor, reflecting years of cross cultural influences.

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