This very different Pea Soup Recipe from Guinea-Bissau is one of the over 260 delicious and authentic African recipes contained in the Africhef African Recipes Cookbook. Go on, Enjoy it.
Ingredients
2 lb [900g] neck of mutton
1 small pork shank
4 strips bacon
1 lb [450g] dried split peas
½ [125ml]cup rice
2 large celery sticks
2 large potatoes
2 large carrots
1 large onion
2 bay leaves
salt and pepper to taste
8 [4liters] pints water
Pea 'n Meat SoupTo make the Pea Soup
Slice the neck of mutton.
Cut the bacon into strips across the length.
Finely chop the celery sticks.
Peel the potatoes and grate coarsely.
Peel the carrots and grate coarsely.
Peel the onion and chop finely.
Place all the ingredients, except for the peas and rice, in a heavy Dutch oven or cast iron pot. Add 3 pints of water. Cover and bring to the boil.
Lower the heat and simmer slowly for 2 hours.
Add the peas and rice together with 4 pints of water
Season with salt and pepper.
Cover and simmer for 2 hours. You can even add more water if you feel it's necessary.
As the pea soup thickens it must be stirred frequently to prevent burning.
This is a very thick and tasty soup.
Don't be tempted to make this
Pea and Meat Soup too thin by adding to much water.
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