Jamaican Red Peas Soup is a wonderful combination of spicy, nutritious, and homely flavors that you will never forget. Cooked in coconut milk with red beans, aromatic spices, and a variety of root vegetables, this soup is not only great to eat but also has a touch of Caribbean heritage and warmth in every spoonful.

That Saturday was quite special. The chilly New York air seemed to suggest staying at home. My friend Sarah, whom I hadn’t seen in a while, called and said, “Today we’re going to cook something different. Are you coming?” Without thinking, I went out to his apartment, which is very close to the Caribbean community in Queens.

How to Make Jamaican Red Peas Soup

today she is cooking her grandmother’s recipe, Jamaican red peas soup, Sarah’s family is originally from Jamaica, and. As soon as I entered the kitchen, I was impressed; Red beans, root vegetables, and aromatic spices were simmering in bubbling coconut milk, the aroma of which filled the room. The warmth of the kitchen was felt more deeply against the chilly winter air.

We both got lost in the words – sometimes about the tradition of the Jamaican red peas soup, sometimes about the stories of our roots. Sara said that when she was a child, she had this soup in her house every Saturday and the whole family would sit together and eat it while talking. She tries to keep her family’s traditions, and jamaican red pea soup brings her grandmother’s presence. That evening, sitting in a small New York apartment, we were momentarily immersed in the warmth of the Caribbean.

Each spoonful contained not only flavor, but a piece of tradition, story, and warmth from the past, which Sara brought to her cooking.

Ingredients

1 cup dried kidney beans (red peas), soaked overnight
1 medium yam, peeled and diced
2 medium carrots, sliced
1/2 lb pumpkin or butternut squash, peeled and diced
2 green onions (scallions), chopped
4-5 pimento seeds (allspice)
1 sprig fresh thyme
1 can (14 oz) coconut milk
3-4 garlic cloves, minced
1 small yellow onion, chopped
1 Scotch Bonnet pepper (whole)
Salt and pepper, to taste
Water (approximately 4-5 cups)

For Dumplings:

1 cup flour
1/2 tsp salt
Water, to form dough

Step by Step Recipe Directions

Step 1: Prepare the red Peas

First, drain and wash the red beans (red peas) soaked a day before. Place the beans in a large pot and pour water over them (the water level should be about 2 inches above).
Bring it to a boil over medium-high heat, then reduce the heat, cover, and cook until the beans are tender (about 1 to 1.5 hours).

Step 2: Preparing the dumplings

While the beans are cooking, make the dumplings. Mix together the flour and salt in a mixing bowl. Add water slowly and knead to form a stiff dough. Take small pieces and roll them into round or oblong shapes (about 1-2 inches long). Keep aside.

Step 3: Making the soup base

When the beans are tender, add the coconut milk, garlic, onion, green onion, thyme, pimento (allspice), and scotch bonnet pepper (whole). Mix well and reheat the soup slightly.

Step 4: Adding vegetables and dumplings

Then add chopped potatoes, carrots, and pumpkin. Mix everything well and add more water so that all the ingredients are covered. Simmer for 15-20 minutes until the vegetables are soft. Now drop the dumplings into the soup and cook for 10-15 minutes, or until the dumplings start to float.

Step 5: Taste and Finish

Remove the scotch bonnet pepper if you keep it whole. Add salt and pepper to taste. Add more water if necessary to adjust the thickness of the soup and let it cook for a few minutes so that the flavors blend well. Garnish with additional green onion or thyme when serving and serve hot.