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Course Soups
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9
Author Felix (Simply Trini Cooking)


  • ½ lb. split peas 1 cup, soaked overnight
  • ½ lb. salt beef chopped into 2 inch pieces and boiled for half an hour
  • ½ lb. pigtail chopped into 2 inch pieces and boiled for half an hour
  • ½ lb. pumpkin peeled and chopped
  • 1 lb. eddoes 1 lb. dasheen, peeled and chopped
  • 1 lb. yam peeled and chopped
  • 1 hand green fig green bananas, peeled and chopped
  • 4 ochroes chopped
  • 1 carrot chopped
  • 3 celery stalks chopped
  • 8 dasheen bush leaves rolled bush, chopped
  • 2 pimento peppers chopped
  • 5 leaves chadon beni chopped
  • 5 cloves garlic crushed and chopped
  • 1 onion chopped
  • 2 tbsp. roucou
  • Salt to taste
  • ½ hot pepper
  • 1 cup coconut milk


  • Cut up the ingredients and set aside.
  • Add the boiled salt beef and pig tail to the split peas and pressure cook for 30 minutes. Add enough water to cover the salt beef and pig tail. Remove the salt beef and pigtail and set aside. Swizzle the split peas with a dhal gutney.
  • In a large pot saute the onion, garlic and pimento pepper. Add the roucou, salt beef and pigtail. Allow to cook for 2 minutes while stirring frequently. Add the dasheen bush (taro leaves), and cook for another 2 minutes or until the leaves wilt.
  • Add carrot, ochro, pumpkin and provision (green fig {banana}, eddoes, yam and dasheen). Note: Other provision can be used such as cassava, cush cush, tannia, and plantain. Add the split peas and coconut milk. Allow to simmer
  • Stir the sancoche occasionally so that the provision would not stick to the bottom of the pot. While the provision is cooking be sure to add enough water from time to time.
  • Add the chadon beni, celery and hot pepper. Test the provision to see if it is cooked. Remove the hot pepper and adjust salt if desired. Serve hot.