Jamaican Split Pea Soup With Sweetcorn

Jamaican Split Pea Soup With Sweetcorn

Ingredients

175 g/6 oz yellow split peas
2 tablespoons butter or ghee (clarified butter)
1 onion, finely chopped
1 garlic clove, sliced
1 teaspoon curry powder (Bols is the favourite brand in Jamaica)
1 teaspoon ground cumin
1 litre/1 ¾ pints water
Salt and pepper

To finish

4 tablespoons cooked sweetcorn kernels
A little butter
1 fresh red chilli, deseeded and finely diced
Chopped fresh coriander

Details

Serves: 5

 

Method

1. Rinse the split peas in a sieve under cold running water. Drain well.

 

2. Melt the butter or ghee in a large saucepan and add the onion and garlic. Fry for about 2 minutes, then sprinkle in the curry powder and ground cumin and fry for a further minute or so. Add the split peas and stir well, then add the water and bring to the boil.