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BAJAN GUNGO PEA AND COCONUT SOUP-Barbados

BAJAN GUNGO PEA AND COCONUT SOUP-Barbados comes together with Vegetable Oil, Celery, Garlic Minced, Habanero Or Jalapeno Pepper, and Water Or Vegetable Stock. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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