National Colony Realty

Pigeon peas soup is a local dish that we prepare in the Turks and Caicos Islands. I particularly like it because of the flavor that the dry peas give the soup. There is nothing like having it made in TCI but here is the method for cooking it. Give it a try.

• Boil your pigeon peas - the dried one is preferred because of the flavor it gives and it also gives the soup a thicker broth.
• Meanwhile, scowl your pig tail in a separate pot, to take away the salt if it is salt pig tail, also by scowling the pig tail, it prevents the meat from taking away from the colour of the soup broth when completed. Take the opportunity to remove any unnecessary fat at the same time.
• Once the peas is boiled, you can add your pig tail, and any other meat that you want in the soup. Also your onions and sweet peppers and the likes can be added. Make sure it is boiled until the meat is cooked to how you want it.
• You can then add your plantains, cassavas, dumplings (any extra you want) and season to taste. - These ingredients are added at the last because they are easy to done. Once they are cooked to your liking, start taking up food.

Simple, but tasty. I look forward to my mother going to her farm during the week because it means the possibility of pigeon peas soup. Even though our islands are developed we do have farming still taking place on Providenciales, North Caicos and Middle Caicos. Farming is a part of our culture in the Turks and Caicos Islands.

Vernica