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BAJAN GUNGO PEA AND COCONUT SOUP-Barbados

BAJAN GUNGO PEA AND COCONUT SOUP-Barbados is a caribbean soup recipe made with Vegetable Oil, Onion, Carrot, Celery, and Garlic. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1
• 1
• 1/2 cup
• 2 clove
• 1/2 tsp
• 2 cup
• 4 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

   Heat the oil in a large saucepan and add the onion, carrot,celery,garlic and chile pepper.

2. 2

   Saute for 7 minutes over medium heat, until the vegetables are tender.

3. 3

   Add the beans, water,squash, rum,parsley, and seasonings.

4. 4

   Bring to a simmer and cook for 35 to 40 minutes, stirring occasionally.

5. 5

   Add a little hot water or rum if the soup is too thick, or continue to simmer if it is too thin.

6. 6

   Stir in the coconut milk and return to a simmer.

7. 7

   Transfer the soup to a foood processor and process for 15 seconds, until smooth.

8. 8

   Ladle soup in soup bowls and serve hot. serves 6-8 note: Calabaza, West Indian Pumpkin can be found in tropical markets.