Guinea-Bissau…

Sunday, February 17 -

Last night’s dinner was a good jump-start to my love for this project. Thank you to my friends that continue to support this effort. We had BestestFianceEver, WingWoman (Jollof), ChinUp (Frango de Churrasco de photo(9)GuinĂ©), and MyBuddy – with LightsOn showing up to hang out right at the very end of the evening.

I took one look at the name of this dish, and knew I had to make it. BestestFianceEver LOVES split pea soup, so it was a no-brainer to pick it. I did, however, change the recipe to this one instead – knowing that the flavor of boiling meat is just not my favorite. So I followed the new recipe to the letter except I used bacon fat to cook the onions and celery, and used the cooked bacon in the soup instead of ham. So I pretty much kept with the spirit of the soup, but didn’t stick with the cooking method. Figures, at the rate I’m going, right? Also, I didn’t measure any of the spices I put in (tumeric, thyme, basil, black pepper, salt, cayenne, 2 bay leaves), I just kept shaking until it looked spicy enough for an entire pot of soup.

The soup was thick and very potato-y, but the spices and heat were incredible. I will definitely keep this recipe around, just take out about half of the potatoes. The jollof was a perfect combination of rice and cabbage, and was also a great compliment to the chicken, which was lemony, spicy, goodness. Of all of the plain meals we have had for African countries, this was definitely not one of them. Huge success all the way around.

Can’t wait to move on to the H countries – with more potlucks coming up in the I countries. Exciting!

Guinea-Bissau
(recipe borrowed from the cooks at: www.celtnet.org.uk)

Pea Soup and Meat

  • 900g neck of mutton or lamb, sliced
  • 1 small pork shank
  • 4 strips bacon, cut lengthways into strips
  • 450g split dried peas
  • 100g rice
  • 2 large celery sticks, finely chopped
  • 2 large potatoes, coarsely grated
  • 2 large carrots, coarsely grated
  • 1 large onion, finely chopped
  • 2 bay leaves
  • salt and pepper to taste

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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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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