Jamaican pea soup recipe

  • Serves 6
  • 10mins to prepare, 2hrs 30mins to cook plus overnight marinating
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Customer recipe by Jasette Amos
Added 87 months ago

Put the oxtail into a sealable container and season with salt and pepper, all purpose seasoning, curry powder, vinegar, onion, garlic and thyme. Cover, chill and marinate for 24hrs to allow the flavours to develop.

Soak the beans in water in 1 litre (1¾pints) overnight.

Put the kidney beans and soaking liquid into a very large pot and bring the beans to the boil. Boil for 10 minutes (this destroys the poisonous toxins).

Add the meat with all the seasoning, cover and cook for at least 2 hours adding a little water if necessary.

Once meat is falling off bone add small pieces of breadfruit and yam, cook for 15 minutes.

Next add the potato and creamed coconut and cook for 15mins.

Add some add fresh thyme, remove lid, add half a sachet of cock soup noodles.

Add a whole scotch bonnet, becareful not to pierce it or cut it! Allow soup to boil for another 30mins to thicken. Remove scotch bonnet once you start to smell it in the soup.

Tip: Make some dumplings with self raising flour, cornmeal, salt and water, if you like. Add during the last 30 minutes of cooking time.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 500g (1lb 2oz) ox tail, cut into 5cm (2inch pieces)
  • 1tbsp all purpose seasoning
  • 1tsp curry powder
  • 2tbsp vinegar
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • few thyme sprigs
  • 75g (3oz) dried red kidney beans
  • 1 scotch bonnet pepper
  • 300g (10oz) breadfruit, peeled and cut into cubes
  • 300g yellow yams, peeled and cut into cubes
  • 300g (10oz) sweet potato, peeled and quartered
  • 50g (2oz) creamed coconut, grated
  • ½ packet cock noodle soup (or use chicken noodle soup)

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