Name: Bajan Gungo Pea and Coconut Soup
Ingredients: 2 tb Vegetable oil; 1 md Onion, diced; 1 lg Carrot, peeled and diced; 1/2 c Chopped celery; 2 Cloves garlic, minced; 1/2 ts Minced habanero or jalapeno pepper (up to 1); 2 c Cooked or canned pigeon peas (gungo peas) drained; 4 c Water or vegetable stock; 1 c Peeled, diced winter squash (Calabaza, butternut or acorn); 2 tb Dark rum; 1 tb Minced fresh parsley; 1 tb Dreid thyme or 2 tablespoons fresh; 1/2 ts Ground black pepper; 1/2 ts Salt; 1 c Canned coconut milk

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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Indian	Barbados	6	Servings

INGREDIENTS

2	tb	Vegetable oil
1	md	Onion, diced
1	lg	Carrot, peeled and diced
1/2	c	Chopped celery
2		Cloves garlic, minced
1/2	ts	Minced habanero or jalapeno pepper (up to 1)
2	c	Cooked or canned pigeon peas (gungo peas) drained
4	c	Water or vegetable stock
1	c	Peeled, diced winter squash (Calabaza, butternut or acorn)
2	tb	Dark rum
1	tb	Minced fresh parsley
1	tb	Dreid thyme or 2 tablespoons fresh
1/2	ts	Ground black pepper
1/2	ts	Salt
1	c	Canned coconut milk

INSTRUCTIONS

from: Lean Bean Cuisine by Jay Solomon
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 foood 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
Posted to Recipe Archive - 08 Dec 96
submitted by: [email protected]
Date: Sun, 8 Dec 96 2:31:52 EST

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