Pea vs meat soup (Guinea-Bissau)

Ingredients: 1kg neck of lamb 1 pork shank 6 slices of streaky bacon, cut lengthways 450g split yellow peas 100g white rice 2 large potatoes, coarsely grated 2 large carrots, coarsely grated 1 large onion, finely chopped 2 ba yleaves salt and pepper to taste Method: Place lamb, pork, bacon, potatoes, carrots, onion and bay leaves into a large cast iron casserole pot and add 2 litres of water. Cover and bring to the boil then lower the heat and allow to simmer for 2 hours. Stir frequently to prevent…

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