Ingredients with Measurements:
- 1 pound of gungude (also known as pigeon peas)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 6 cups of water
- 1 tablespoon of olive oil
- 1 scotch bonnet pepper (optional)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the gungude and remove any debris or stones. Soak the gungude in water overnight or for at least 6 hours.
2. Drain the water and rinse the gungude again.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the soaked gungude, thyme, paprika, salt, black pepper, and water to the pot. If using the scotch bonnet pepper, add it now.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the gungude is tender.
6. Remove the scotch bonnet pepper (if used) and discard it.
7. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
8. Taste the soup and adjust the seasoning if needed.
9. Serve hot with your favorite garnishes.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 3g
- Carbohydrates: 35g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Gungude can be substituted with black-eyed peas or kidney beans.
- Olive oil can be substituted with vegetable oil or coconut oil.
- Scotch bonnet pepper can be substituted with any hot pepper of your choice.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Add cooked chicken or beef to the soup for a heartier meal.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- Soaking the gungude overnight will help reduce the cooking time.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to your taste preference.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a bowl with a dollop of sour cream or yogurt on top.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Garnishes:
- Sour cream or yogurt
- Chopped fresh herbs
- Croutons
- Grated cheese
Pairings:
- Serve with crusty bread or cornbread.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Rice or quinoa
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a longer time to reduce and thicken it.
Food safety advice:
- Make sure to soak and rinse the gungude thoroughly to remove any debris or stones.
- Store the soup in an airtight container in the refrigerator and consume within 3 days.
Food history:
- Gungude soup is a traditional dish in many Caribbean countries, including Jamaica and Trinidad and Tobago.
Flavor profiles:
- The soup has a creamy and slightly nutty flavor from the gungude, with a hint of spice from the scotch bonnet pepper.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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