A Comforting Caribbean Pigeon Peas Soup Recipe

Whenever I felt under the weather as a child, there was one dish I could always count on to lift my spirits: a steaming bowl of Pigeon Peas Soup. There’s something incredibly soothing about the rich, hearty flavors of this soup.

To this day, pigeon pea soup remains one of my ultimate comfort foods, a warm reminder of home, and a delicious way to feed both the body and the soul.

In this post, I’ll guide you through how to make a traditional Caribbean Pigeon Peas Soup.

What Are Pigeon Peas?

Pigeon peas (known as “gandules” in Spanish-speaking regions) are small, round legumes that grow in tropical climates, including the Caribbean, Africa, and South Asia.

They are packed with nutrients, including protein, fiber, and essential vitamins and minerals, making them an excellent base for soups, stews, and curries.

In Trinidad, pigeon peas are used in both soups and Pelau—a savory, one-pot rice dish. Pigeon peas have a nutty, earthy flavor and a slightly firm texture, which holds up well when simmered in a soup.

You can find them fresh, dried, or canned. Fresh peas are ideal but canned pigeon peas are a convenient option when fresh ones aren’t available.

Packaged Coconut Milk vs. Fresh Coconut Milk

In Caribbean cooking, coconut milk is a key ingredient, adding a creamy richness to soups, curries, and stews.

Packaged Coconut Milk

Packaged or canned coconut milk is an easier and more available option. It has a thicker, more consistent texture, making it the best for those who want to cut down on prep time. Many Trinidadians use brands like Maggie or Grace, which offer a rich, creamy coconut flavor.

Fresh Coconut Milk

Fresh coconut milk, extracted from grated coconut, is the traditional way to add coconut flavor to your dishes. The process involves grating the coconut, soaking it in water, and then squeezing out the rich, creamy milk.

Fresh coconut milk has a more natural flavor and tends to be lighter but more aromatic. It’s also more nutritious and free of preservatives, giving your soup an authentic taste.

Both options work well, but if you want to stick to tradition and have the time, fresh coconut milk is the way to go.

What Meats to Put in Pigeon Peas Soup

Pigtail: Salted pigtail is a classic choice for adding a smoky, savory flavor to the soup. Before adding it to the pot, boil the salted pigtail to remove some of the excess salt. The pigtail becomes tender after slow cooking, and its rich, gelatinous texture adds a lot of body to the soup.

Chicken Foot: Chicken feet are another popular option. They add a unique texture to the soup. Chicken feet are also affordable and add a distinctive flavor to the dish.

Smoked Bone: Smoked bones or smoked turkey necks are great for adding a deep, smoky flavor to the soup. As they simmer, the bones release a rich, hearty flavor that complements the earthiness of the pigeon peas.

Beef: For a more substantial soup, you can use stew beef or beef bones. The beef becomes tender as it cooks, and the bones add a depth of flavor that makes the soup heartier.

Feel free to mix and match these meats based on your preference.

What Does Pigeon Peas Soup Taste Like?

Pigeon Peas Soup is a harmonious blend of earthy, smoky, and slightly sweet flavors. The pigeon peas themselves have a nutty taste, which is balanced by the richness of the coconut milk.

The caramelized sugar (often used in the base of many Trinidadian stews) adds a subtle sweetness to the broth, while the meats bring savory, umami flavors.

When cooked with herbs like thyme, garlic, and green seasoning, the soup becomes incredibly fragrant and flavorful.

Trinidad Pigeon Peas Soup Recipe

Ingredients:

• 2 cups pigeon peas (fresh or canned)
• 1 tablespoon vegetable oil
• 2 tablespoons brown sugar
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pimento pepper, chopped
• 2 sprigs fresh thyme
• 2 tablespoons green seasoning
• 1 cup coconut milk (fresh or canned)
• 1 pound salted pigtail (or chicken foot, smoked bone, or beef)
• 1 small piece of pumpkin, diced (about 1 cup)
• 1 medium carrot, diced
• 2 green figs (green bananas), peeled and chopped
• 1 cup diced provision (yam, cassava, or sweet potatoes)
• 2 cups water or chicken stock
• Dumplings (optional)
• Salt and pepper, to taste

Instructions:

Prepare the Pigtail: If using salted pigtails, boil it in water for 10-15 minutes to remove some of the salt. Drain and set aside.

Brown the Sugar: In a large pot, heat the vegetable oil over medium heat. Add the brown sugar and let it melt, stirring occasionally until it turns a deep caramel brown. This step adds a rich, slightly sweet flavor to the soup base.

Cook the Aromatics: Add the chopped onion, garlic, and pimento pepper to the pot. Sauté for 3-4 minutes until the onions are soft and translucent. Add the thyme and green seasoning, and stir to combine.

Add the Pigeon Peas and Meat: If using fresh pigeon peas, add them to the pot and stir. If using canned pigeon peas, drain and rinse them before adding. Next, add the salted pigtail (or your choice of meat) and let it cook for 5-7 minutes, stirring occasionally.

Add Vegetables and Provisions: Add the diced pumpkin, carrot, green figs, and provision to the pot. Stir everything together, ensuring the vegetables and peas are well coated in the seasoning.

Pour in Coconut Milk and Stock: Add the coconut milk and water (or chicken stock), stirring to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the meat is tender and the vegetables are cooked through.

Add Dumplings (Optional): If you’re making dumplings, mix flour, water, and a pinch of salt to form a dough. Shape the dough into small balls or logs, then drop them into the simmering soup. Let them cook for 10-15 minutes until they float to the top.

Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs, and serve your pigeon peas soup hot, garnished with fresh herbs if desired.

How to Store Pigeon Peas Soup?

Pigeon peas soup is a great dish to make in large batches because it stores well and can be enjoyed later.

In the Refrigerator: Once cooled, transfer the soup to an airtight container and store it in the fridge for up to 3-4 days. When reheating, you may need to add a little water or stock to loosen the consistency, as the soup tends to thicken in the fridge.

In the Freezer: Pigeon peas soup also freezes beautifully. Portion the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. Label the containers with the date and freeze for up to 3 months. To reheat, thaw the soup in the fridge overnight and warm it on the stove over low heat.

Conclusion

The combination of tender pigeon peas, rich coconut milk, and flavorful meats like pigtail, chicken foot, or beef makes this soup both nourishing and satisfying.

Looking for more Caribbean soup recipes?

The Easiest Tasty Jamaican Conch Soup Recipe.