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Pea Soup and Meat

Pea Soup and Meat is a traditional Guinea-Bissau recipe for a classic soup of lamb and pork with vegetables rice and split peas that can be served as either a soup or as a stew. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Pea Soup and Meat.

prep time

20 minutes

cook time

250 minutes

Total Time:

270 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Pork RecipesLamb RecipesMutton RecipesVegetable RecipesBean RecipesGuinea-bissau Recipes


Ingredients:

900g neck of mutton or lamb, sliced
1 small pork shank
4 strips bacon, cut lengthways into strips
450g split dried peas
100g rice
2 large celery sticks, finely chopped
2 large potatoes, coarsely grated
2 large carrots, coarsely grated
1 large onion, finely chopped
2 bayleaves
salt and pepper to taste

Method:

Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning.

Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately either as a soup, ladled into bowls, or as a stew with rice.