Split Peas, Gravy, and Rice for Dinner

Split Peas is another Sunday (every day) meal. You can serve it with a variety of gravies like chicken, fish, or meatball. Fried plantains are served as a side dish.

These legumes are a good source of protein. Dried, they are available yellow or green. I prefer the yellow, but only because I prefer the color.

We usually start boiling it early in the morning. It takes hours to get it soft and mashed up. Some people use a pressure cooker to reduce the cooking time. But I use Campbells brand Soup. There's no difference except that it’s already partly cook. The cooking time is reduced to under an hour.

Here's what you'll need:

2 Cans Campbells Split Peas Soup
1 medium onion (thinly sliced)
1 smoked turkey leg or wing
1 pig’s feet (optional)
salt (about 1/2 tsp)
1/2 tsp black pepper
1 tsp seasoned salt
2 Tbs cooking oil
4 cans of water

Here’s what you do:

If you’re adding pig's feet, you will have to boil it in slightly salted water until tender. Do this ahead of time. Cut into six pieces. Cut up your smoked turkey into 1/2 inch pieces. Slice your onion into thin slices. Set aside.

Transfer the peas to a deep pot. Use one of the empty cans to add 4 cans of water to the pot. Boil on medium for ten minutes.

Reduce heat to medium and boil an additional 20 minutes.

Reduce heat to medium low. Add the seasoned salt, black pepper, onions, smoked turkey, pig’s feet, and oil. Add salt to taste. I use about 1/2 teaspoon. Simmer an additional 20 minutes until thickened.


Serve for dinner on rice with chicken gravy, fish gravy, or meatball gravy.

Don’t forget the friend plantains.

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