 Jamaican red peas soup made with kidney beans, cow peas, Jerusalem peas and pig tail | |
| Course | Soup |
|---|---|
| Place of origin | Jamaica |
| Main ingredients | Kidney beans,cured meats,coconut milk,herbs,scotch bonnet andground provisions |
Red peas soup is a heartyJamaican soup, made withkidney beans (known locally asred peas),cured meats,coconut milk,root vegetables,dumplings,herbs andspices likescotch bonnet,pimento,scallion etc.[1][2]It is the soup version of Jamaicanstew peas, and is similar to otherred beansoups made in theAmericas. The dish is served as an appetizer or main course. Like stew peas,red peas soup is rich in protein as the main ingredients are legumes (beans / peas) and meats.[3]
Red peas soup originated inJamaica, and it is one of manyCreole dishes created from a fusion of cooking techniques and ingredients, contributed by variousethnic groups who have inhabited the island.
One of the main ingredients ofred peas soup,kidney beans, originated inPeru around 8,000 B.C.,[4][5] andcultivars were spread throughout the Americas by indigenousAmerindians,[6] theArawaks /Taínos— then later the Spanish and Portuguese, who introduced them to other regions through theColumbian Exchange.[7][8] Other staple crops which are key ingredients, like peppers (specificallyscotch bonnet),[9]corn andsweet potato, were taken to Jamaica incanoes from Mesoamerica.[10][11] The Taínos also cultivatedchayote (cho cho),coco,pumpkin,yam,potato,cassava and pimento.[10][12] They are believed to have kept a stock pot in which meat, fish and vegetables were collected for soup[13]— thus, influencing Jamaica's soups.
TheSpaniards, the firstEuropeans to colonize Jamaica in the 15th century, introducedpigs,cattle and otherlivestock to the island.[7][14][13] They also introducedcarrot,garlic,thyme and other vegetables and herbs to the region, as well as, cured meats. Consequently, many Jamaican dishes which include peas / beans, cured meats, stews (likestew peas) and soups likepeas soups were influenced by them.[13] The Africans who arrived duringslavery andindentureship also added their own influence to this and other colonial era dishes.
Jamaicanred peas soup is prepared using kidney beans (red peas) and other similar cultivars likeround red,Jerusalem peas orcow peas.[1][2] The recipe includes coconut milk and meats, especially salted meats such aspork andbeef.[1][2]Pig tail orham bone is often included,[1][2] and sometimes chicken is used instead of pork or beef. Additional ingredients include onion, garlic, thyme, scallion, scotch bonnet, other herbs and spices, soup mix, flour dumplings (including slender dumplings calledspinners) and ground provisions— such as yam, Irish potato, sweet potato, chayote (cho cho), coco, carrot, corn and pumpkin.[1][2] Sometimes, the soup is made with greenbreadfruit[1] orchicken foot, and it may be cooked in a pressure cooker. A meatless version referred to asital red peas soup, is made by JamaicanRastafarians. The dish is served hot and the consistency is thick.[2] It is eaten as an appetizer or a complete meal, on any occasion.Red peas soup is considered to be a nutritious Jamaican staple, which is sold in restaurants or as a street food.[15]
In Jamaica,gungo peas soup is a variation made withpigeon peas (calledgungo peas) and the same ingredients.[16] It is a popular soup made with leftover ham bone fromChristmas.[17] Sometimes, gourmet versions ofred peas soup appear on the menus of local restaurants as "cream of red peas soup".
Similar soups are prepared throughout the Americas, which are calledred bean soup,sopa de habichuelas,sopa de frijoles ("soup of red beans" in Spanish), orsancocho de habichuelas,caldo de habichuelas ("bean broth"), Mexican frijoles charros,black bean soup,Antillean black bean soup and others. Also, there are soup dishes with beans and meats fromSpain andPortugal, that bear similarities to Jamaicanred peas soup and regional variations, likeSpanish black bean soup andPortuguese bean soup.