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Caribbean Remembrances: Recipes
Contributed by Members of the Community
Creole Pea
Soup
Contributor: Merlene Castello
Country: Guyana
Ingredients:
1 lb. soup meat
¼ lb. salt beef
2 tbsp. oil or margarine
½ c.
split peas
2 pts. water or stock
1 lb. ground
provisions*
Eschallot
Celery
Thyme
1 onion
2 tsp. salt (or
less)
¼ tsp. black pepper
Directions:
Clean, wash, and soak
peas overnight. Wash and cut up eschallot and vegetables. Soak salt beef
for ½ hour. Cut up salt beef, and clean and cut up other meat. Heat oil
until smoking, and lightly fry eschallot and onion. Set aside. Brown any
lean meat in oil, but not bone or salt meat. Put water or stock, meat, and
peas to cook in a covered pot. Bring to Boil. Skim well, and add prepared
seasonings. Reduce heat and simmer till peas are thoroughly softened,
about 1 hour. Swizzle if necessary. Peel and wash provisions. Cut into
neat pieces.
*Potatoes, yams, sweet cassava, or green plantains.
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Last update: February 22, 2007