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Bajan Gungo Pea and Coconut Soup Recipe
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To make Bajan Gungo Pea and Coconut Soup you will need
Ingredients
| 2 | tablespoons | Vegetable oil | | 1 | medium | Onion, diced | | 1 | large | Carrot, peeled and diced | | 1/2 | cups | Chopped celery | | 2 | | Cloves garlic, minced | | 1/2 | teaspoons | Minced habanero or jalapeno pepper (up to 1) | | 2 | cups | Cooked or canned pigeon peas (gungo peas) drained | | 4 | cups | Water or vegetable stock | | 1 | cup | Peeled, diced winter squash (Calabaza, butternut or acorn) | | 2 | tablespoons | Dark rum | | 1 | tablespoon | Minced fresh parsley | | 1 | tablespoon | Dreid thyme or 2 tablespoons fresh | | 1/2 | teaspoons | Ground black pepper | | 1/2 | teaspoons | Salt | | 1 | cup | Canned coconut milk |
Instructions
from: Lean Bean Cuisine by Jay Solomon
Heat the oil in a large saucepan and add the onion, carrot,celery,garlic
and chile pepper. Saute for 7 minutes over medium heat, until the
vegetables are tender. Add the beans, water,squash, rum,parsley, and
seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring
occasionally. Add a little hot water or rum if the soup is too thick, or
continue to simmer if it is too thin. Stir in the coconut milk and return
to a simmer. Transfer the soup to a foood processor and process for 15
seconds, until smooth. Ladle soup in soup bowls and serve hot. serves 6-8
note: Calabaza, West Indian Pumpkin can be found in tropical markets.
Enjoy your Bajan Gungo Pea and Coconut Soup
How much is in a cup?
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Sat 9 Aug 2008
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