Pinnacle Feeds
Pinnacle Feeds

Bajan Chicken and Split Pea Soup with Pigtails

recipe_bajan-chicken-and-split-pea-soup-with-pigtails

Bajan Chicken and Split Pea Soup with Pigtails

Ingredients

  • 1 cup flour
  • 1 tsp baking powder
  • 1 tbsp granulated sugar 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cinnamon
  • 2 oz warm water
  • 1 tbsp Sunflower Coconut Spread 1 1⁄2 tsp vanilla essence
  • Roberts Sunrise or Buyer's Choice Soybean Oil for frying

Preparation

  1. Place chicken in a lime and salt bath and leave for an extended time period according to your preference. Rinse chicken thoroughly and season with salt and pepper.
  2. Wash pigtails and place in a pot. Add water to completely cover pigtails. Boil until pigtails are soft to bite. The pigtails should still have a salted flavour profile but not salty. Once boiled, cut down into manageable pieces.
  3. Keep the water from the pigtails. Use the water from the pigtails to boil chicken.
  4. While chicken is boiling, cut pumpkin into medium dice. Keep separate. Also dice potatoes, sweet potatoes and carrots.
  5. Cut onion into dice and finely chop garlic.
  6. Chop herbs (marjoram, thyme and chives).

Cooking

  1. Boil split peas with ½ of the chopped herbs and some of the onion and garlic. Lightly season the water with salt. The amount of water you boil the split peas with should be reflective of the amount of soup you are trying to achieve to fill the pot up. Once peas are cooked, strain them while keeping the water. The water will be reused for the soup. Mash the peas or blend into paste if the blender is an option.
  2. Sauté ¾ of the diced pumpkin with Glow Spread Margarine. Add liquid from the split peas and boil until pumpkin becomes very soft and almost starts to dissolve into the water, changing the liquid slightly to the colour of the pumpkin.
  3. Add all other ingredients to the liquid; chicken, scotch bonnet pepper, remaining pumpkin, potatoes, sweet potatoes, remaining herbs, onion, garlic and pigtails.
  4. Add some of the water from the pigtails to taste.
  5. Bring pot to boil, then let simmer on low to medium heat for approximately 45 minutes, allowing everything to cook.
  6. Once the soup is finished, add salt to taste. However, this may not be necessary depending on the amount of water from the pigtails previously added.