A hearty and tasty Jamaican soup made with vegetables, aromatic spices, and dried gungo peas.
Ingredients: 1 cup dried gungo peas. 6 cups water. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 potato, diced. 2 sprigs thyme. 1 scotch bonnet pepper. Salt and pepper to taste. 2 tablespoons coconut oil.
Instructions: Rinse the dried gungo peas and soak them overnight in water. In a large pot, heat coconut oil over medium heat. Add chopped onion and minced garlic, saut until fragrant. Add soaked gungo peas and water to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until peas are tender. Add diced carrot, potato, thyme, scotch bonnet pepper, salt, and pepper to the pot. Simmer for an additional 15-20 minutes until vegetables are cooked through. Taste and adjust seasoning if necessary. Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 65 minutes
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