Recipe Credit by Farzana Kumandan @sprinklesandspicect
INGREDIENTS
- 1 x 500g split peas
- ¼ cup soup mix
- 500g -1kg beef pieces with bone
- 2 heaped tsp Sprinkles Pepper Roast or pepper to taste*
- 3 all spice (pimento)
- 3 cloves
- 5 large carrots
- 2 onions
- 1 small tomato
- 1 potato
- ¼ green pepper
- 1 garlic clove
- Handful celery
- Handful parsley
Salt and pepper to taste or stock cubes
(I add extra freshly ground pepper)
METHOD
Rinse and soak the split peas and soup mix in boiling water, overnight, or for at least an hour.
Liquidize or pulse the veg in a food processor until fine and pulpy. If you don’t have any of the above, finely grate the veg and finely chopped the parsley and celery.
On a stove top in a large pot, add all the ingredients, top up with water, and mix well. Bring to boil and simmer for 2-3 hours, stirring occasionally and top up water if needed.
For the Instant Pot
Add all the ingredients, top up with water just below the max line, and mix well.
Pressure cook for 30 minutes on high pressure and QPR or NP depending on how much time you have.
