Split Pea and Pigtail Soup
The Quirky Foodster Team
Ingredients
- Dried yellow split peas, rinsed — 300 g (1 1/2 cups)
- Salted pigtail, soaked overnight and rinsed — 300 g (10 oz)
- Water — 1.5 L (6 cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, diced — 1
- Pumpkin, diced — 150 g (5 oz)
- Fresh thyme — 1 sprig
- Hot pepper, whole — 1
- Cornmeal — 100 g (3/4 cup)
- Plain flour — 2 tbsp
- Salt and black pepper, — to taste
Method
- Place the soaked pigtail and split peas in the pot with the water and bring to a boil, skimming any foam.
- Reduce to a simmer, add the onion, garlic, thyme and whole hot pepper, and cook covered for 45 minutes until the peas break down.
- Remove the whole pepper, then blend the soup partially (or fully) for a thick, velvety texture, leaving some pigtail pieces whole if desired.
- Return to the pot, add the carrot and pumpkin, and simmer for a further 15 minutes.
- Mix the cornmeal and flour with a little water to form a stiff dough, and shape into small dumplings.
- Drop the dumplings into the simmering soup and cook for 10 minutes until they float and are cooked through.
- Season with salt and black pepper to taste before serving hot.
Introduction: A hearty, warming soup built around dried split peas and salted pigtail, this dish reflects the resourceful, preserved-meat cooking that developed on Barbadian plantations, where salted pork cuts were a dependable protein through the year.
Cultural Background: A hearty, warming soup built around dried split peas and salted pigtail, this dish reflects the resourceful, preserved-meat cooking that developed on Barbadian plantations, where salted pork cuts were a dependable protein through the year. Thickened until velvety and often studded with small cornmeal dumplings, it’s a cold-season comfort dish across the island, despite Barbados rarely seeing a truly cold day.
Tips: Soak the pigtail for at least 8 hours and rinse well to control saltiness before cooking. For a smoother soup, blend before adding the dumplings so they keep their shape.
Variations: Substitute smoked turkey neck for pigtail for a lighter, equally traditional alternative. Omit the meat entirely and use vegetable stock for a hearty vegan split pea soup.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop, adding a splash of water if the soup has thickened too much.
Nutrition: Approx. 320 kcal, 17 g protein, 40 g carbohydrates, 10 g fat per serving.
FAQs:
Q: Can I use a slow cooker?
A: Yes — cook the peas and pigtail on low for 6-7 hours, then finish with the vegetables and dumplings on the stovetop.
Q: Why won’t my peas soften?
A: Older dried peas can take longer; a lack of salt at the very start (added too early) can also toughen them.
- Dried yellow split peas, rinsed — 300 g (1 1/2 cups)
- Salted pigtail, soaked overnight and rinsed — 300 g (10 oz)
- Water — 1.5 L (6 cups)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, diced — 1
- Pumpkin, diced — 150 g (5 oz)
- Fresh thyme — 1 sprig
- Hot pepper, whole — 1
- Cornmeal — 100 g (3/4 cup)
- Plain flour — 2 tbsp
- Salt and black pepper, — to taste
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