Pea Soup and Meat RecipeOrigin: Guinea-Bissau Period: Traditional |
Ingredients:
900g neck of mutton or lamb, sliced 
Pea Soup and Meat Preparation:Method:Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately either as a soup, ladled into bowls, or as a stew with rice. |
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