Traditional Jamaican red peas soup with pig's tail, sweet potato and coconut milk.
The key ingredients to make the Jamaican red peas soup are, red peas, water, coconut milk and either pig's tail or salted beef. The other ingredients are optional.
1/2 lb. pig's tail
1 cup red peas
1/2 cup coconut milk
1 Large Irish potato, peeled, washed, cut into chunks
1 large sweet potato, peeled, washed, cut into chunks
1 small cocoa (to thickened soup)
1 lb. flour (I used all-purpose)
A pinch of salt
1 stalk scallion
1 sprig green thyme
1 whole hot pepper
2 cloves garlic
Six pimento seeds
6 cups water
1 cock soup mix (optional)
1. Wash pig's tail with fresh tap water, twice. To remove the excess salt from the pig's tail, boil in water on high heat for 4 minutes, discard water and repeat the steps one more time. Rinse pig's tail with tap water. The excess salt has now been removed.
2. Wash the red peas. In a large pot, put 2 cups of water, pig's tail, garlic and pimento. Put the pot on high heat, cover and bring to a boil. At this point, the peas will float to the top of the water, pour 4 cups of water into the pot to sink the peas.Cook until the pig's tail and peas is partially cook. The cooking time depends on the texture of the peas and pig's tail.
3. When the peas and pig's tail is partially cook, add the Irish and sweet potatoes, cocoa, scallion, thyme and hot pepper. Cover pot and boil for 15 minutes. In a bowl, add the flour and a pinch of salt, use a small amount of water to knead flour into a dough, cover and set aside.
4. At this time, the water should reduce to less than half, add the coconut milk. Make some small round dumplings or if you rather spinners, make the long-shaped and add to the pot, stir.Add the flavour from the cock soup mix, discard the noodles. Lower heat and simmer soup for 15 minutes while stirring occasionally. Remove soup from heat when thickens. Serve hot.