Jamaican Gungo Peas Soup Recipe

Introduction

Jamaican Gungo Peas Soup is a hearty and flavorful dish that highlights the earthy taste of gungo peas combined with vibrant vegetables and aromatic spices. Perfect for a comforting meal, this soup brings a taste of the Caribbean right to your kitchen.

Ingredients

• 2/3 cup of dried gungo peas
• 1 litre of vegetable stock
• 1 bunch of callaloo (approx 2 cups shredded) or spinach
• 2 large spring onions, chopped
• 4 sprigs of thyme or 1 tbsp thyme
• 1 tbsp pimento seeds or 1/2 tsp ground allspice
• 1 large sweet potato, peeled and cut into chunks
• 1 large piece of yellow yam, peeled and cut into chunks
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 tsp black pepper
• 1 scotch bonnet or 1 fresh chili
• 1 large carrot, sliced (optional)
• 1 cho cho (optional)
• Pink salt to taste

Instructions

1. Step 1: Place the gungo peas in a large pot with water and soak overnight.
2. Step 2: Discard the soaking water, rinse the peas thoroughly, and add approximately 5 cups of fresh water. Bring to a boil uncovered and cook for about 1 hour until slightly tender.
3. Step 3: While the peas cook, add the vegetable stock to another pot and bring it to a boil.
4. Step 4: Add the chopped spring onions, pimento seeds, minced garlic, thyme, and sliced onion to the stock. Stir well.
5. Step 5: Reduce heat to low, cover with a lid, and let the flavors infuse for 15 minutes.
6. Step 6: Remove the lid and gently stir the pot. Add the cooked gungo peas, sweet potato, yam, callaloo, sliced carrot, and cho cho if using. Carefully add the whole scotch bonnet, making sure it stays intact to infuse flavor without adding too much heat.
7. Step 7: Cover the pot and simmer gently for 45 minutes until the soup thickens. Add more vegetable stock or water if necessary.
8. Step 8: Taste the soup and adjust with pink salt and black pepper as needed.
9. Step 9: Serve warm and enjoy the rich flavors of this traditional Jamaican soup.

Tips & Variations

• Substitute callaloo with fresh spinach if unavailable for a similar leafy texture and flavor.
• Keep the scotch bonnet whole to control the heat; pierce it if you prefer a spicier soup.
• Add extra vegetables like pumpkin or squash for added sweetness and texture.
• Use homemade vegetable stock for deeper flavor, or a quality store-bought option for convenience.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or stock if the soup has thickened too much. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What are gungo peas?

Gungo peas, also known as pigeon peas, are small legume pods commonly used in Caribbean cuisine. They have a nutty flavor and are often used in soups, stews, and rice dishes.

Can I use canned pigeon peas instead of dried gungo peas?

Yes, canned pigeon peas can be used to save time. Rinse them well and add them toward the end of cooking since they are already cooked, adjusting the liquid accordingly.

Jamaican Gungo Peas Soup Recipe

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★★★★★

4.9 from 140 reviews

• Author: Aiden
• Total Time: 14 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Jamaican Gungo Peas Soup is a hearty and flavorful Caribbean dish featuring gungo peas simmered with fresh vegetables, aromatic herbs, and spices. This traditional Jamaican soup combines tender gungo peas with sweet potato, yellow yam, callaloo greens, and a subtle heat from scotch bonnet pepper, offering a comforting and nutritious meal perfect for any time of the year.

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Ingredients

Scale 1x2x3x

Peas and Broth

• 2/3 cup dried gungo peas
• 1 litre vegetable stock

Vegetables

• 1 large sweet potato, peeled and cut into chunks
• 1 large piece of yellow yam, peeled and cut into chunks
• 2 cups shredded callaloo or spinach
• 1 large carrot, sliced (optional)
• 1 cho cho (optional)
• 1 small onion, sliced
• 2 large spring onions, chopped
• 3 garlic cloves, minced

Herbs and Spices

• 4 sprigs of thyme or 1 tbsp thyme
• 1 tbsp pimento seeds (or 1/2 tsp ground allspice)
• 1 tsp black pepper
• 1 scotch bonnet pepper (or 1 fresh chili)
• Pink salt, to taste

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Instructions

1. Soak the gungo peas: Place the dried gungo peas in a large pot with water and leave to soak overnight to soften the peas and reduce cooking time.
2. Rinse the peas: Discard the soaking water, rinse the gungo peas thoroughly under fresh water to remove impurities.
3. Parboil the peas: Add approximately 5 cups of fresh water to the pot with the peas and bring to a boil uncovered. Cook for about 1 hour or until the peas are slightly tender but not fully cooked, as they will finish cooking in the soup.
4. Prepare the soup base: In another large pot, add the vegetable stock and bring it to a boil.
5. Add aromatics: Stir in the chopped spring onions, pimento seeds, minced garlic, thyme sprigs, and sliced onions into the boiling stock, enhancing the flavor.
6. Simmer to infuse flavors: Reduce heat to low, cover with a lid, and let the mixture simmer gently for 15 minutes to allow the herbs and spices to blend.
7. Add vegetables and peas: Remove the lid, stir gently, then add the parboiled gungo peas, sweet potato chunks, yellow yam pieces, shredded callaloo, sliced carrot, and cho cho if using. Carefully add the scotch bonnet pepper whole, taking care not to burst it to prevent excessive heat.
8. Cook the soup: Cover the pot again and allow the soup to gently simmer for 45 minutes. The soup will thicken as the vegetables soften and flavors meld. Add more vegetable stock or water if needed to achieve desired consistency.
9. Season and adjust: Taste the soup and adjust the seasoning with pink salt and black pepper according to your preference.
10. Serve: Serve the Jamaican Gungo Peas Soup hot as a wholesome and satisfying meal.

Notes

• Soaking the peas overnight significantly reduces cooking time and improves digestibility.
• Keep the scotch bonnet pepper whole during cooking to infuse flavor without making the soup too spicy; remove before serving if desired.
• Callaloo can be substituted with spinach or kale if unavailable.
• The soup can be thickened or thinned by adjusting the amount of vegetable stock or water used.
• Optional vegetables like cho cho and carrot add extra texture and nutrition but can be omitted based on availability or preference.

• Prep Time: 12 hours 20 minutes
• Cook Time: 2 hours
• Category: Soup
• Method: Stovetop
• Cuisine: Caribbean, Jamaican

Keywords: Jamaican soup, Gungo peas soup, Caribbean recipe, vegan soup, callaloo soup, traditional Jamaican dish, vegetarian, healthy soup