Ingredients(Serves 4):

Jamaican Masala:

• 2 tbsp ground turmeric
• 2 tbsp ground coriander seeds
• 1 tbsp cumin seeds
• 2 tsp dry yellow mustard seeds
• 2 tsp fenugreek seeds
• 2 tsp allspice
• 1 tsp each of white pepper, cayenne pepper
• 1 dried clove

Soup:

• 2 fresh corn cobs, finely cut
• ½ cup bell peppers, diced
• 2 red peppers, diced
• 2 cups vegetable stock
• 2 cups coconut milk
• 1 cup yellow split peas, rinsed
• 1 red chili, chopped
• 2 tbsp olive oil
• 2 tbsp mixed herbs
• 2 fresh thyme sprigs
• 2 tsp cayenne pepper
• Salt and black pepper, to taste

Method:

Jamaican Masala:

• Roast all ingredients on slow heat for five minutes.
• Cool and grind into fine powder.

Soup:

• Heat oil in pan. Add bell peppers, cayenne pepper. Cook for two minutes. Add split peas, stock, salt, black pepper. Bring it to boil. Simmer for thirty minutes.
• Add coconut milk, chili, thyme, corn. Season with 3 tbsp Jamaican masala and mixed herbs. Simmer for fifteen minutes. Add red pepper. Cook for two minutes. Remove chili and thyme.
• Cool and semi-blend the mixture. Pour it again in pan, add back chili and thyme. Mix well.
• Bring it to boil and serve.

Recipe Notes