The first day of 2016 found me quite naughty in the kitchen. You see, I blame my childhood friends, Dorna and Clova.
They requested a Jamaican favorite, red beans (well, we call it ‘peas’ in Jamaica) soup with pig’s tail, left-over ham bone and a medley of root veggies. I’ve consumed this soup numerous time over the years. It’s such a rich and flavorful one. Moreover, it’s loaded with great fibers,proteins, vitamins and other beneficial nutrients that are great for the body.
I couldn’t help myself. As I fetched my left-over ham bone, I smiled. I felt rather naughty. After all, it’s still the festive season. I figured we should go out in a succulent ‘bang’. Thus, I also included a fresh squeeze of coconut milk for added flavors and richness.
Of course, no red bean soup is one without a medley of root vegetables (carrots, celery, sweet potatoes, onions, etc.) I also incorporated yellow yam (ground provision) along with boiled dumplings made with a combination of whole-wheat flour, cornmeal and all-purpose flour.
Red bean soup was also flavored and spiced with fresh thyme, all spices (pimento), fresh ginger, garlic, diced onions, scallion, scotch bonnet pepper and dried seasonings. With a packet of noodle soup and veggie bouillon, my soup simmered on low and came to a beautiful consistency and finish.
Oh, we were on a roll. We chowed down on left-over Jamaican fruit cake served with strawberries and mint. Of course, we had to include a little spirit. And because I feel like every moment should be a celebration, I served chardonnay in champagne chutes. Those chutes are gifts from Dorna. Yeah….I was happy.