Surinam yellow split pea soup<<
The Dutch have snert, the Caribbean area has pesi. The combination of split peas ( 'pesi' in Surinamese ) and leave celery makes them very much alike, yet the pesi truly has a tropical character. Therefore you can enjoy this soup on summer days. The spices are mainly responsible for the tropical touch, especially the piment.
Serves 4 people
- 350 g yellow split peas, rinsed until the water runs clear
- 1 ½ l water
- 2 bay leaves
- ½ chipotle pepper, optionally
- 50 ml sunflower oil
- 1 large onion, finely chopped
- ¾ carrot, diced
- ½ leek, thin half rings
- 1 clove garlic, finely chopped
- 8 pimento granules, ground in a mortar
- ½ adjuma pepper or Madame Jeanette chili, finely chopped
- 300 g can peeled tomatoes, mashed
- 1 large bundle leaf celery, finely chopped
- ½ lime juice
- sea salt
- spring onions
Bring the split peas to a boil with the water and a 1⁄2 teaspoon sea salt. Remove the foam and add the bay leaves and the chipotle pepper, if you prefer. Cook the split peas until done in approx. 45 minutes. Drain them and save the cooking water.
Fry in another pan the onion, garlic, carrot, leek, pimento and adjuma pepper with a pinch of sea salt. Add the canned tomatoes and let it slowly cook for about 10 minutes. Add the split peas and the saved water. Add tap water if the soup is too thick. Let it cook slowly until the carrot is soft. Then turn off the heat. Finally, stir in the leave celery and the lime juice and season with sea salt. Serve the soup with spring onion rings.