Cooking up a Jamaican Red Peas Soup “no beef” with Styles P!

You can catch the full episode on MadameNoire’s Youtube!


• 2 cups dried red kidney beans 10 cups water

• 1 medium Onion, chopped

• 3 Cloves garlic, minced

• 3 Green onions, chopped

• 3 Sprigs of thyme

• 2 medium carrots, peeled and chopped

• Yam, Okra (optional)

• 1 can coconut milk

• 4 pimento berries

• 2 cubes vegetable bouillons

• 1 whole Scotch Bonnet

• Vegan Soy beef (May wah)

• Salt to taste

• 2 tsp Oxtail Seasoning (vegan)

• 1/2 tsp Paprika

• 2 Tbsp Tomato Paste

• 1/4 tsp Nutmeg

• 1 cup all purpose flour


• 1/2 cup of Fine Yellow Cornmeal


Soak beans in cold water overnight. The following day, discard water and rinse beans, place in a large saucepan with 10 cups of water and bring to boil, lower heat to simmer until tender for about 1 hour.

Soak Vegan beef in hot water for 20 mins (until soft), then slice.

Add all fresh ingredients, seasonings, vegetable bouillon, Coconut milk, Vegan beef & Scotch bonnet pepper.

Bring to boil and reduce to a simmer and cook until vegetables are tender about 1 hour.


Place flour and cornmeal in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into soup and simmering for 20 mins.

Discard Scotch bonnet pepper before serving!


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