📝 About This Recipe
This soul-warming soup is a quintessential Caribbean comfort classic, beloved from Trinidad to Jamaica for its incredible depth of flavor. The star of the show is the salted pigtail, which provides a unique, smoky savoriness and a silky richness that pairs perfectly with the earthy sweetness of yellow split peas. Thickened with creamy ground provisions and brightened with fresh herbs, this one-pot masterpiece is a true celebration of island home-cooking.
🥗 Ingredients
The Meat and Legumes
- 1 lb Salted pigtails (cut into 1-inch pieces)
- 2 cups Yellow split peas (rinsed and picked over for stones)
- 8-10 cups Water (divided)
Aromatics and Vegetables
- 1 large Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 3 stalks Scallions (chopped)
- 2 medium Carrots (sliced into rounds)
- 1 cup Kabocha squash or Pumpkin (peeled and cubed into 1-inch pieces)
- 1 stalk Celery (diced)
The Caribbean Flourish
- 4 sprigs Fresh thyme
- 1 whole Scotch Bonnet pepper (keep whole to avoid excessive heat)
- 4-5 Pimento berries (Allspice) (crushed)
- 3 leaves Culantro (Shado Beni) (finely chopped)
- 1/2 teaspoon Black pepper (freshly ground)
The Spinners (Dumplings)
- 1 cup All-purpose flour
- 1/4 teaspoon Salt
- 1/3 cup Water (approximate, for kneading)
👨🍳 Instructions
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1
Place the chopped pigtails in a large pot and cover with water. Bring to a boil for 15-20 minutes to remove the excess salt. Drain the water and repeat if the meat is still very salty.
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2
In a clean heavy-bottomed pot or Dutch oven, add the parboiled pigtails, the rinsed split peas, and 8 cups of fresh water.
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3
Bring the pot to a boil, then reduce heat to medium-low. Simmer for 45-60 minutes until the peas are tender and starting to break down.
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4
While the peas simmer, prepare the 'Spinners'. In a small bowl, mix flour and salt. Gradually add water and knead into a stiff dough. Pinch off small pieces and roll them between your palms to create long, tapered dumplings.
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5
Once the peas have softened, add the onion, garlic, scallions, carrots, pumpkin/squash, and celery to the pot.
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6
Stir in the fresh thyme sprigs, crushed pimento berries, and shado beni. Carefully place the whole Scotch Bonnet pepper on top—do not cut it if you want flavor without extreme heat.
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7
Gently drop the spinners into the bubbling soup. They will sink at first and then float to the top as they cook.
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8
Cover the pot and simmer for another 20-30 minutes. The pumpkin should melt into the broth, giving it a beautiful golden hue and natural thickness.
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9
Check the consistency. If the soup is too thick, add another cup of water. If you prefer it smoother, use the back of a wooden spoon to crush some of the peas against the side of the pot.
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10
Taste for salt. Since the pigtails are salted, you likely won't need to add any, but adjust if necessary along with the black pepper.
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11
Remove the Scotch Bonnet pepper and the woody stems of the thyme before serving.
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12
Ladle the thick soup into deep bowls, ensuring everyone gets a few pieces of pigtail and a couple of spinners.
💡 Chef's Tips
Be sure to boil the pigtails at least twice; this ensures the soup isn't overly salty and helps tenderize the meat. Don't burst the Scotch Bonnet pepper unless you want a very spicy soup; its skin provides a wonderful fruity aroma when kept whole. For a creamier texture, you can add 1/2 cup of coconut milk during the last 15 minutes of cooking. If you can't find shado beni, fresh cilantro is a suitable substitute, though the flavor is slightly less pungent. Make this a day in advance; the flavors develop significantly overnight and it tastes even better as leftovers.
🍽️ Serving Suggestions
Serve with a side of warm, buttery Caribbean hard dough bread for dipping. Pair with a cold glass of Sorrel or Mauby to balance the savory richness. Add a few slices of fresh avocado (pear) on the side for a creamy contrast. A simple side of white rice can be used if you want to stretch the meal even further.