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Yam and gungo (pigeon pea) soup

This spicy West Indian recipe combines yam with pigeon peas (gungo) for a tasty soup

Yam and gungo soup

Meal type: Soup, Starter, Main meal

Serves: 6

Preparation time: 10 minutes

Cooking time: 50 minutes

  1. Peel then chop the yams into medium sized chunks.
  2. Finely chop the pimentos, garlic and onion.
  3. Boil the peas and yams until almost cooked (about 20 minutes).
  4. Add all other ingredients and simmer for about 30 minutes until the broth thickens.

Nutritional Information

Each Portion Contains:

Energy 1361kJ 324kcal 16%
Carbs 55g -
Fat 1.7g Low 2%
Saturates 0.4g Low 2%
Sugar 3.8g Low 4%
Salt 0g Low 0%

% = an adult's reference intake

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Ingredients

1 can (400g) pigeon peas (gungo)

2 litres water

2 cloves garlic, crushed

400g yams, peeled and cubed

2 stalks of spring onions

1 large green pepper

1 whole scotch bonnet or chilli

3 sprigs of thyme

6 whole pimentos

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