by Farzana Kumandan @sprinklesandspicect
1 x 500g split peas
¼ cup soup mix or barley
2-3 blocks Knorr chicken stock or veg stock
1 heaped tsp garlic ginger
500g -1kg beef pieces with bone
2 heaped tsp Sprinkles Pepper Roast or pepper to taste*
2 all spice (pimento)
1 clove
3 large carrots
1 onion
1 tomato
1 potato
1 cup celery
1 cup parsley
Rinse and soak the split peas and soup mix or barley in boiling water, overnight, or for at least an hour.
Liquidize or pulse the vegetables 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.
For the stove top
On a stove top, in a large pot, add all the ingredients, top up with water and mix well. Bring to a boil and simmer for 1½ -2 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.
* Add salt only if you are omitting the stock cubes as stock contains salt.
If you want a beef flavour, use beef stock.
