Ingredients:
1kg neck of mutton (or lamb), sliced
1 small pork shank
4 rashers of bacon, cut into strips lengthways
1kg dried split peas (yellow for preference)
75g long-grain rice
2 large celery sticks, finely chopped
2 large potatoes, peeled and coarsely grated
2 large carrots, scraped and coarsely grated
1 large onion, peeled and finely chopped
2 bayleaves
2 whole hot chillies, stems removed
salt and freshly-ground black pepper, to taste
4l water
Method:
Combine the meats and vegetables in a flame-proof casserole with 2l of the water. Bring to a boil, reduce to a simmer, cover and cook for 2 hours.
At this point stir in the split peas and the rice with the remaining 2l of the water. Bring back to a simmer, cover and cook for 2 hours (add more water as needed). As they cook the split peas will break down and will thicken the soup. At this point, you will need to stir very frequently to prevent the soup for catching and burning.
Do not be tempted to add too much water, or your soup will be too thin. This is a West African style soup, basically a very thick stew intended to be served with fufu or maize pap (porridge).
To be truly West African you should mash the chillies into the soup once it's cooked, but for a milder effect take the chillies out before serving.
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