• 1 lb salted pigtail, cut into 1.5 inch pieces
  • 1 lb stewing beef, cut into 1.5 inch pieces
  • 1/2 lb dried split peas
  • 2 large chopped onions
  • 2 stalks of celery, chopped
  • 2 sprigs of thyme
  • 3 cups coconut milk
  • Ground provisions, e.g. potatoes, cassava root, dasheen root, eddoes, yam - peeled and cut into 1.5 inch pieces
  • green figs ( green bananas ), peeled and cut into 1.5 inch pieces
  • 1 whole hot pepper
  • 2 pints of water
  • 1 cube beef bouillon
  • salt, black pepper to taste

    Dumplings ingredients:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • water

    Method for dumplings:
    Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough. ( a sticky dough makes a soft, pasty dumpling) Knead in the bowl or on a lightly floured board until smooth. Shape into small balls that fit in the palm of your hand and flatten in the palm of one hand by using karate-like chops with the other hand.

    Method for sanoche:
    Parboil the pigtail pieces for about 15 minutes to get rid of the excess salt, otherwise your soup will turn out too salty. In a large pot, place beef cubes and pigtail and cover with water. Bring to the boil, then reduce heat and cook for 1 hour. Add split peas, chopped onion, celery ,thyme, coconut milk, salt and black pepper, bouillon cube and continue to cook until split peas are dissolved. Add all ground provisions and the whole hot pepper (do not burst, or soup will taste too hot). Add enough water to cover ingredients and cook for another 30 mins. Prepare dumplings and add to soup last 15-20 mins.

  • This site uses frames, if you do not see frames (menu on the left) click here.
    Page maintained by, Copyright © 1996-2024 Last Revised: 06/01/2024.