Jamaican gungo soup is one of the main staples in any eatery or on the dining table of any household in Jamaica.
It is flavorfully rich, nutritious, and delightfully good!
And don’t be offended if a Jamaican tells you, you haven’t eaten soup if you have not tasted this delicious meal.
Now, perhaps you may want to try preparing it, here is how it is done below:
Preparation time 20m
Cooking time 1 hr. 30m
For 6 Person(s)
- 2 medium irish potato
- 1 medium cho-cho
- 4 qt water
- 1/2 cup(s) Coconut Milk
- 2 stalk(s) scallion, crushed
- 2 sprig(s) thyme
- 4 small pimento berries
- 1 packet(s) Cock Soup Mix
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) Black Pepper
- 2 scotch bonnet peppers
- 2 cups Gungo Peas green (dried or frozen Gungo peas can be used)
- 1 cup(s) carrots, sliced
- 1 lb. yellow yam, cut up (optional)
- Flour for spinners/dumplings (optional)
- 1½ lb stew beef bone (with meat on it) or cubed stew beef
- Soak peas in cold water to soften (preferably overnight).
- Place the beef, and Gungo peas in a large saucepan with boiling water. (Optional – use a pressure cooker to save time)
- Simmer for about two hours or until beans and meat are tender. (Using a pressure cooker would take 30 minutes. Then transfer to a large saucepan)
- Add the potatoes, carrots, cho-cho, yam, thyme, garlic, salt, pepper, pimento (all spice), scotch bonnet peppers and hot pepper
- Stir the soup and simmer for ½ hour before adding spinners/dumplings (optional) & carrot (optional)
- Simmer for another ½ hour until the soup is of a medium consistency.
To Serve: Soup should be served hot.
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Readers Bureau, Contributor
Edited by Jesus Chan
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