Pigeon pea soup

Name: Pigeon pea soup (Sancocho de guandul or guandú)
Cuisine: Venezuelan
Ingredients: 300 g/11 oz/1½ cups dried pigeon peas or black-eyed beans; 300 g/11 oz/1½ cups dried pigeon peas or black-eyed beans; 225 g/8 oz beef jerky; 225 g/8 oz beef ribs, cut into 2.5cm/1in pieces; 225 g/8 oz pork ribs, cut into 2.5cm/1in pieces; 225 g/8 oz pork shoulder, cut into 1cm/½ in dice; 1 corn on the cob, cut into 4 pieces; 15 ml/1 tbsp salt; 350 g/12 oz potatoes, peeled and cut into 1cm/½ in dice; 350 g/12 oz peeled cassava, cut into 1cm/½ in dice; 350 g/12 oz peeled yam, half cut into 1cm/½ in and half into 2.5cm/1in dice; 1 ripe plantain, peeled and cut in to 5mm/¼ in dice

Sancocho de guandul or guandú

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This delicious soup is a chunky chowder made with pigeon peas, also known as gungo peas, which have a nutty, earthy flavour and are very popular in Latin America. If you can’t find pigeon peas, use black-eyed beans instead. You can feed an army with this delicious, slightly sweet and savoury soup.

Ingredients

300 g/11 oz/1½ cups dried pigeon peas or black-eyed beans

Americas
Colombia
Venezuela
Soup
Gluten-free
South America
Latin America

Method

Soak the dried pigeon peas or black-eyed peas, overnight in a large bowl of water.
Soak the beef jerky in water overnight too, or boil it in a small pan for 20 minutes. Discard the water and cut the beef into 1cm/½ in dice.