👨‍🍳 Instruktioner

1. 1

   Rinse the soaked gungo peas thoroughly. If using salted pigtail, rinse it well and chop into bite-sized pieces.

   💡 Proffstips: Soaking the peas helps them cook faster and more evenly.
2. 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.

   💡 Proffstips: The scotch bonnet pepper adds a subtle heat and aroma without making the soup overly spicy, especially if left whole.
3. 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.

   💡 Proffstips: The cooking time can vary depending on the age of the dried peas.
4. 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.

   💡 Proffstips: Add more water if the soup becomes too thick.
5. 5

   Remove the thyme sprigs and the scotch bonnet pepper. Season the soup with salt and black pepper to taste. Stir well.

   💡 Proffstips: Taste and adjust seasoning carefully, especially if using salted pigtail, as it adds saltiness.
6. 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.

   💡 Proffstips: This step is optional and depends on your preferred soup consistency.
7. 7

   Serve the Gungo Peas Soup hot, garnished with fresh chopped scallions if desired.

   💡 Proffstips: This soup is often served as a main course, especially during the Christmas season in Jamaica.