I found this recipe a few months back via caribbeanpot.com and have been cooking for the last few months and it is one of my faves! I decided to take a picture of how it came out when I cooked it for dinner last night and  share this delicious recipe with you guys! I like to shop at this international market for all my produce, because there is a great variety of foods from around the world, so look out for a grocery store that is similar :).

*All pics by me :)




1 cup pumpkin (cubed)
1/2 teaspoon black pepper
1 scotch bonnet pepper
1 cup dried split peas
8-10 cups water
1 onion
3 cloves garlic
3 eddoes
1 medium sweet potato
2 potato
2 scallions (aka green/spring onion)
6 sprigs fresh thyme
2 tablespoon oregano (fresh is best)
2-3 cups callaloo bush  I used kale)
1 carrot
1/2 cup celery
2 cups coconut milk
5 okras
tablespoon freshly grated ginger (optional)
1 plantain (half ripe) (I used green banana)
1 carrot
Sea Salt (Optional)



We’ve got to create the base for this lovely ital soup and since the dried split peas will take much longer to cook than the other ingredients, we need to put that to cook first. Wash the split peas then put it in your soup pot (huge) and pour in the 8 cups of water. Also chop the scallion, garlic, onion and celery. As the peas comes to a boil add these flavourful ingredients. reduce to simmer and let cook until the peas and tender (about 45 minutes). Place the scotch bonnet pepper in the pot whole as we want to flavor and not the raw heat. At the end of cooking you can remove it from the pot. However if you like the heat, you can certainly burst it open to release the Caribbean sunshine.


When the peas are tender and starting dissolving, it’s time to add the other ingredients. So peel, cube and wash the plantain, eddoes, potato, sweet potato, carrot and pumpkin, then add it to the pot. Now pour in the coconut milk and don’t forget to add the thyme, black pepper and oregano. Make sure you have enough liquid in the pot to cover everything. You can add more water or coconut milk if more liquid is required. Bring to a boil and reduce to a gentle simmer.


 Trim the stems off the okra and cut then into 1 inch pieces and ad to the pot. When cubing the ground provisions try to keep them uniform in size so they cook evenly (cut them in big pieces so they hold their shape as they cook). After 25 minutes everything should be almost cooked all the way through, so it’s time to wash and trim the callaloo bush and add it to the pot. Basically all you have to do is remove the leaves off the stem, wash and roll like a cigar and chop into 1/2 inch strips.


Allow it to cook for a further 7-10 minutes so the callaloo bush (or kale) adds additional flavor and the soup thickens up. If you’re adding salt, now would be a good time (adjust accordingly). NOTE: This soup will thicken up quite a bit as it cools, so make sure you leave a fair amount of broth to compensate.


Now is a good time to remove the scotch bonnet pepper and if you added the thyme with the sprigs, do remember to fish them out as well.