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home > recipes > soups > bajan gungo pea and coconut soup
BAJAN GUNGO PEA AND COCONUT SOUP-Barbados from: Lean Bean Cuisine by Jay Solomon 2 tablespoons vegetable oil 1 medium onion, diced 1 large carrot, peeled and diced 1/2 cup chopped celery 2 cloves garlic, minced 1/2 to 1 teaspoon minced habanero or jalapeño pepper 2 cups cooked or canned pigeon peas (gungo peas) drained 4 cups water or vegetable stock 1 cup peeled, diced winter squash (Calabaza, butternut or acorn) 2 tablespoons dark rum 1 tablespoon minced fresh parsley 1 tablespoon dreid thyme or 2 tablespoons fresh 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1 cup canned coconut milk Heat the oil in a large saucepan and add the onion, carrot,celery,garlic and chile pepper. Saute for 7 minutes over medium heat, until the vegetables are tender. Add the beans, water,squash, rum,parsley, and seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring occasionally. Add a little hot water or rum if the soup is too thick, or continue to simmer if it is too thin. Stir in the coconut milk and return to a simmer. Transfer the soup to a food processor and process for 15 seconds, until smooth. Ladle soup in soup bowls and serve hot. serves 6-8. note: Calabaza, West Indian Pumpkin can be found in tropical markets. 1 serving: calories 192 Sodium 177mg Fat 11g

Bajan Gungo Pea and Coconut Soup


average rating = 3 stars(3.00002 comments available)
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keyword: bajan
keyword: gungo
keyword: coconut
ethnicity: mexican
recipes for soups
recipes by LeiG
Email Address:
(posted January 26, 1999)


BAJAN GUNGO
PEA AND COCONUT SOUP-Barbados
from:
Lean Bean Cuisine by Jay Solomon

2 tablespoons vegetable oil
1 medium
onion, diced
1 large
carrot, peeled and diced
1/2 cup chopped
celery
2 cloves
garlic, minced
1/2 to 1 teaspoon minced habanero or jalapeño pepper
2 cups
cooked or canned pigeon peas (gungo peas) drained
4 cups water or vegetable
stock
1 cup peeled, diced
winter
squash (Calabaza, butternut or acorn)
2 tablespoons dark
rum
1 tablespoon minced fresh
parsley
1 tablespoon dreid
thyme or 2 tablespoons fresh
1/2 teaspoon ground black pepper
1/2 teaspoon
salt
1 cup canned
coconut milk

Heat the oil in a large
saucepan and add the onion, carrot,
celery,garlic and chile pepper. Saute for 7 minutes over medium heat, until the vegetables are tender.

Add the
beans, water,squash, rum,parsley, and seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring occasionally. Add a little hot water or rum if the soup is too thick, or continue to simmer if it is too
thin.

Stir in the
coconut milk and return to a simmer. Transfer the soup to a food
processor and process for 15 seconds, until
smooth. Ladle soup in soup bowls and serve hot. serves 6-8.

note:
Calabaza, West Indian
Pumpkin can be found in tropical markets.

1 serving: calories 192 Sodium 177mg
Fat 11g


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+2 comments


from brooklyn,ny, United States wrote:2  2

Real Peas and Rice does not include Calabaza or rum and I would know because I am a Bajan and a qualified Chef as well.
1 starsJanuary 12, 2005


from London, United Kingdom wrote:3  3

This is a fabulous recipe- what an original and wonderful combination of flavours.
5 starsJanuary 26, 2001


 
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