Jamaican Split Pea Soup With Sweetcorn -

Jamaican Split Pea Soup With Sweetcorn

Ingredients

175 g/6 oz yellow split peas
2 tablespoons butter or ghee (clarified butter)
1 onion, finely chopped
1 garlic clove, sliced
1 teaspoon curry powder (Bols is the favourite brand in Jamaica)
1 teaspoon ground cumin
1 litre/1 ¾ pints water
Salt and pepper

To finish

4 tablespoons cooked sweetcorn kernels
A little butter
1 fresh red chilli, deseeded and finely diced
Chopped fresh coriander

Details

Serves: 5

Method

1. Rinse the split peas in a sieve under cold running water. Drain well.

2. Melt the butter or ghee in a large saucepan and add the onion and garlic. Fry for about 2 minutes, then sprinkle in the curry powder and ground cumin and fry for a further minute or so. Add the split peas and stir well, then add the water and bring to the boil.

3. Turn down the heat and simmer, loosely covered, for 1 ½-2 hours, until the split peas are almost pureed. Give it a stir every now and again - peas may stick and burn. Watch the level of the liquid, and top up with boiling water if necessary.

4. To finish, heat the sweetcorn in a little butter. Taste the soup and adjust the seasoning. Serve hot in bowls, and top each serving with a spoonful of sweetcorn and a sprinkling of diced chilli and chopped coriander.

Related food category:

• Soup