Salt beef soup is one of Jamaicans traditional dishes, it is made with salt cured beef and Gungo pea (Pigeon pea). Green breadfruit and sweet potatoes are 2 of the main ingredients that used to make the soup. Go here for more Jamaican soup recipes
Green breadfruit and sweet potato
Note: Jamaican red pea soup is different from salt beef soup--red peas (red kidney beans)and pig's tail. are used to make red pea soup while salt cured beef and Gungo pea are used to make salt beef soup.
2 cups green Gungo, washed
1 lb. salt cured beef
1 small green breadfruit
1 large sweet potato
1 1/2 cups of flour to make dumplings
1/4 tsp. salt
1 pk. cock flavoured soup mix
1 stalk scallion
Piece of green thyme
1 whole green Scotch bonnet pepper
8 cups water
4 pimento seeds
1 clove garlic
1/2 cup coconut milk
Get rid of excess salt from the beef.
1. Cut beef into serving sizes, then wash. In a large pot, add the beef and 2 cups of water, boil beef for about 4 minutes. Pour water. Repeat one more time.
2. In a large pot, add 4 cups of water, add the beef, garlic, pimento and Gungo. Cover pot and cook until the water reduces. Add 2 more cups of water and continue cooking the ingredients. In a bowl, add the flour and salt, use a small amount of water to knead flour into dough. Cover and set aside.
3.Peel the breadfruit and cut into slices (or pegs as we say in Jamaica). Also, peel the sweet potato. The beef should be cooked by now, but insert a fork into the beef to make sure, if it goes through easily it is cooked, if not, add more water if needed and cook the beef some more.
4. Put the breadfruit pegs into the pot along with the sweet potato, cover pot and continue cooking. When the water reduces to less than half, add the coconut milk. Cook the breadfruit for 15 minutes before adding the dumplings. Make some small dumplings and add to the pot, stir to prevent dumplings sticking on each other. Add the cock flavoured soup mix (sieve to separate the noodles from the flavour; add the flavour to the pot and discard the noodle). Add the scallion, thyme, and hot pepper, stir. Taste and add more salt if needed. Lower heat and simmer soup until somewhat thickens. Remove from heat and serve hot.
I do not eat beef; I only used it to get the flavour from it. I discarded the beef pieces.