How to make Jamaican Red Peas Soup


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Bring the flavours of the Caribbeans to your table with our hearty and spicy Jamaican red peas soup recipe.

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It combines stewed red kidney beans, yams, Scotch bonnets, and coconut milk, all topped with gluten-free "spinner" dumplings.

Step 1

Rinse the beans, add them to a pot or bowl, cover them with water, and let them soak for 2 hours or overnight.

Step 2

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.

Step 3

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.

Step 3

Simmer all for 10 minutes.

Step 4

Meanwhile, mix cornmeal, rice flour, baking powder, salt, thyme, and water in a bowl. Work all into a smooth and pliable dough.

Step 5

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.

Step 6

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.

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