Chrissy’s Kitchen − Split Peas & Jerk Chicken Soup

¾ pk yellow split peas

½ lb pumpkin

1 leg & thigh of jerk chicken

One cooking tomato

1lb potato

1lb sweet potato

1 green plantain

two cobs corn cut up into five or six pieces each

1lb carrots

one stick of celery

1 onion

wiri wiri or scotch bonnet pepper

salt and black pepper to taste

8-10 pimento seeds or 1/2 teaspoon ground pimento

six or seven strands of whole wheat noodles broken into one inch bits

If you soak the peas overnight, cooking time is reduced significantly.

Boil peas, chopped pumpkin, sliced onion, salt, tomato, pepper, pimento and jerked leg and thigh.

Remove leg and thigh; debone and return to pot.

Add plantain, corn and potatoes, noodles.

When soup looks ready, add carrots and celery. Simmer for another five minutes.

You can also use smoked chicken or regular chicken with jerk seasoning.

Use medium heat for the entire cooking.