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Bajan Gungo Pea and Coconut Soup

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  • 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


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:
Date: Sun, 8 Dec 96 2:31:52 EST