2/3 cup of dried gungo peas (can use black eyed peas instead)
1 litre of vegetable stock (see post for recipe)
a bunch of callaloo (approx 2 cups worth) shredded (or spinach)
2 large spring onions (chopped, white part only)
4 sprigs of thyme or 1 tbsp of thyme
4 pimento seeds (1/2tsp of ground allspice)
1 large sweet potato, peeled and cut into chunks
1 large piece of yellow yam, peel and cut into chunks
1 small onion, sliced
3 garlic cloves, chopped
1/2 tsp of black pepper
1 scotch bonnet (or use 1 fresh chilli)
1 large carrot, sliced (optional)
Place the gungo peas in a large pot with water and leave to soak overnight.
Discard the water that soaked the gungo peas and rinse thoroughly.
Then add another batch of water (approximately 5 cups) to the pot with the peas, bring to the boil uncovered for around 45 minutes or until slightly tender. The peas will cook in it’s entirety when added to the soup but do make sure they have cooked for the most part.
Meanwhile, proceed with preparing the base of the soup, add the stop to the pot and bring to the boil.
Add the scallion, pimento, garlic, thyme and sliced onions to the stock and give a good stir.
Reduce the heat to a simmer, cover with lid for 15 minutes to allow the aforementioned to infuse.
Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and gungo peas to the pot. Carefully add the scotch bonnet, ensuring it doesn’t burst to release the heat, we want the flavour to penetrate the soup not heat.
Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture.