Best Tobago Pigeon Pea Soup Recipes

Pigeon-Pea Soup image

Yield Makes 6 servings

Number Of Ingredients 18

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
For sofrito
1 large fresh jalapeño chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 ají dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

Steps:

Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
Simmer and season stew:
Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

Tobago Pigeon Pea Soup Recipe - (5/5) image

Provided by á-1073

Number Of Ingredients 15

2 tbs vegetable oil
2 cloves garlic, chopped
2 onions, chopped
1/4 cup chopped celery
1/4 cup chopped chives
1 large sprig fresh thyme
4 ozs pumpkin, chopped
1 carrot chopped
1 lb fresh pigeon peas, uncooked
1/2 cup freshly made tomato sauce
2 cloves
1 hot pepper, left whole
4 cups chicken or vegetable stock
½ tsp sugar
Salt and freshly

Steps:

In a large soup pot, heat oil, add garlic and onion, sauté until fragrant and tender, about 4 minutes. Add celery, chives, thyme, stir to combine. Add pumpkin and carrot, stir and add pigeon peas, stir well. Add tomato sauce, cloves, and hot pepper, cook for a few minutes more. Add stock sugar, salt and pepper. Bring to a boil, cover and simmer for about 20 to 30minutes, If using fresh peas, cook for about 45 minutes. Remove hot pepper. Remove half the soup and puree in blender. Return to pot and stir, add a little more broth or water to thin if necessary. Bring to a boil, once again before