Jamaican Gungo Peas Soup
A hearty and nutritious soup made with dried or fresh gungo peas (pigeon peas), often enriched with salted pigtail or other meats, and flavored with aromatic herbs and spices. A beloved staple, especially during the holiday season.
🧂 Ingredients
- 2 cups Dried gungo peas(soaked overnight or for at least 8 hours)
- 1/2 lb Salted pigtail(rinsed and chopped, optional)
- 8 cups Water(or more, as needed)
- 1 medium Onion(chopped)
- 3 stalks Scallions(chopped)
- 4 cloves Garlic(minced)
- 2 sprigs Thyme
- 4 whole Allspice berries
- 1 whole Scotch bonnet pepper(pierced with a fork, optional)
- 1 cup Ground provisions(e.g., diced yam, sweet potato, chocho, optional)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the soaked gungo peas thoroughly. If using salted pigtail, rinse it well and chop into bite-sized pieces.
💡 Tip: Soaking the peas helps them cook faster and more evenly. - 2
In a large pot, combine the rinsed gungo peas, salted pigtail (if using), chopped onion, scallions, minced garlic, thyme sprigs, and allspice berries. Add the pierced scotch bonnet pepper.
💡 Tip: The scotch bonnet pepper adds a subtle heat and aroma without making the soup overly spicy, especially if left whole. - 3
Add 8 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the peas are tender.
💡 Tip: The cooking time can vary depending on the age of the dried peas. - 4
Once the peas are tender, add the diced ground provisions (if using). Continue to simmer, covered, for another 20-30 minutes, or until the provisions are tender.
💡 Tip: Add more water if the soup becomes too thick. - 5
Remove the thyme sprigs and the scotch bonnet pepper. Season the soup with salt and black pepper to taste. Stir well.
💡 Tip: Taste and adjust seasoning carefully, especially if using salted pigtail, as it adds saltiness. - 6
For a creamier texture, you can mash some of the peas against the side of the pot or blend a portion of the soup and return it to the pot.
💡 Tip: This step is optional and depends on your preferred soup consistency. - 7
Serve the Gungo Peas Soup hot, garnished with fresh chopped scallions if desired.
💡 Tip: This soup is often served as a main course, especially during the Christmas season in Jamaica.
💡 Pro Tips
- ✓If fresh gungo peas are available, they can be used and will cook much faster, reducing the overall cooking time.
- ✓For a vegetarian or vegan version, omit the salted pigtail and use vegetable broth instead of water.
- ✓A splash of white rum can be added towards the end of cooking for an extra layer of flavor, a common practice in some Jamaican households.
🔄 Variations
- Add shredded chicken or other meats like beef or pork for a more substantial soup.
- Incorporate dumplings (similar to those in stew chicken) into the soup during the last 20 minutes of cooking.
- Add a can of coconut milk for a richer, creamier broth.