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Pigeon Peas Soup was the first soup I fell in love with as a child. Of course, back then it was Maggi Chicken Soup or pumpkin soup. To date, in my mind, there is still nothing better than good Pigeon Pea Soup…thanks to my grandma – who still uses this simple and rich homemade Pigeon Peas soup recipe.

Pigeon Peas Soup Recipe Ingredients:

  • 1 cup dry pigeon peas
  • 1 sprig thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups water
  • 1 clove garlic, crushed
  • ¼ Ib. smoked pork hocks
  • 2 eddoes
  • 1 onion, finely chopped
  • 1 doz. dumplings

How to make Pigeon Peas Soup:

Soak peas in enough cold water to cover overnight. Drain and discard water. In a large pan put peas and ham hocks and cook until both are quite soft. You may have to add water to maintain approximately 4 cups liquid for the soup. Remove ham hocks and cut into small pieces and return to soup. Add seasonings
and return to heat and allow to simmer gently. Then peel eddoes and cut into pieces and make up dumplings. Add to soup and continue to simmer until both are tender. Then serve very hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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West Indian style Beef Stew, the meat and potatoes classic takes on the flavor of the islands in this easy slow cooker recipe.

West Indian Beef Stew Ingredients:

  • 2 lb (1kg) stewing steak, cut ¾ – 1″ (2-2 ½ cm) thick
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried thyme
  • ½ tsp dried marjoram
  • 4 blades chives, chopped
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 4 tbsp rum
  • 3 tbsp Worcestershire sauce
  • 3 tbsp oil
  • 3 tbsp brown sugar
  • 1 carrot, sliced
  • 2 cups water or beef broth
  • 3 potatoes, quartered
  • Small piece hot red pepper, chopped
West Indian Beef Stew recipe Instructions :

Place the beef in a large bowl. Mix together the salt, pepper, thyme, marjoram, chives, onions, garlic, hot pepper, rum and Worcestershire sauce. Pour over the beef and leave to marinate for at least 1 hour. Heat the oil in a heavy saucepan, add the sugar and brown for 3 minutes. Drain the meat, reserving the marinade, and brown it in the oil and sugar. Add the marinade and fry for 3 minutes. Add the carrot and the stock. Bring to the boil, lower the heat and simmer gently for 1 hour. Add the potatoes and additional liquid if required. Cook until the potatoes are tender and the gravy has thickened. Serves 4-6

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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olive_salad

Onion and Olive Salad recipe has a great combination of flavors of a beautiful simple salad. It’s great compliment when served together with roasted chicken or pork. Salad can be prepared before hand and put together up to 1 hour before serving or refrigerated.

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Ingredients:

  • 1 Onion, thinly sliced
  • 1 bunch green onions, chopped
  • 1 cup stuffed olives
  • 1 clove garlic, crushed
  • ¼ teaspoon white pepper
  • ¼ cup wine vinegar
  • 1 teaspoon salt
  • 1 ½ cups black olives
  • ½ cup olive oil


Method:

Put onions into salad bowl, sprinkle with salt and add vinegar. Refrigerate covered for one hour. Then add olives (sliced) and garlic. Pour olive oil over olives and onions and then sprinkle pepper mixing well. Then serve.


Why not try…

Adding 2 cups coarsely chopped orange sections (about 2 pounds) to add that extra flavor.

Recipe by:Yolande Cools-Lartigue
Photo by Randy Mayor; Styling: Jan Gautro via Myrecipes.com

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