Bring the flavours of the Caribbeans to your table with our hearty and spicy Jamaican red peas soup recipe.
It combines stewed red kidney beans, yams, Scotch bonnets, and coconut milk, all topped with gluten-free "spinner" dumplings.
Rinse the beans, add them to a pot or bowl, cover them with water, and let them soak for 2 hours or overnight.
Don't miss our healthy recipe videos!
Drain the beans and add them to a large pot, followed by the veggie stock. Bring to a boil and simmer covered for 25 minutes.
Then, add diced onions, carrots, yam, and sliced spring onions. Deseed the chillies, chop them thinly, and add them to soup along with allspice and coconut milk.
Simmer all for 10 minutes.
Meanwhile, mix cornmeal, rice flour, baking powder, salt, thyme, and water in a bowl. Work all into a smooth and pliable dough.
To make the "spinners", roll a pinch of dough into a hazelnut-sized ball. Roll it into a cylinder and taper the ends, giving it a spindle shape.
Add the dumplings to the soup and cook them for 10-15 minutes until soft, glossy, and chewy. Before serving, garnish the stew with extra thyme and spring onions.