Colombian
Gluten freeSopa de guandú con carne salada
Pigeon pea soup with salted beef
Barranquilla pigeon-pea soup with salted beef, yam, yuca and plantain
On Colombia's Caribbean coast, and above all in Barranquilla around Carnival and Holy Week, families cook big pots of sopa de guandú, a hearty soup of pigeon peas and salted dried beef with yam, yuca and green plantain, flavoured with cumin, garlic and spring onion. It is eaten as a full meal with white rice, avocado and a little hot sauce, ideal to recover after the parades. The common mistake is not soaking the salted beef, which makes the whole pot far too salty. Chef's tip: grate a little of the green plantain into the broth; it thickens the soup naturally.
- Prep
- 30 min
- Cook
- 120 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 460 kcal
Ingredients
- 1 ⅛ lb salted dried beef (carne salada) or salt beefin 4 cm pieces
- 10 ½ oz dried pigeon peas (guandú)soaked overnight
- 10 ½ cups water
- 1 onionchopped
- 4 spring onionschopped
- 4 cloves garliccrushed
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 14 oz white yam (ñame)peeled, in chunks
- 14 oz yuca (cassava)peeled, in chunks
- 1 green plantainpeeled, in chunks
- 3 tbsp fresh corianderchopped
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Method
0/5 doneStep 1: Soak the 1 ⅛ lb salted dried beef (carne salada) or salt beef in cold water in the fridge overnight, changing the water twice, then drain. Drain the soaked 10 ½ oz dried pigeon peas (guandú).
5 minStep 2: Put the beef, peas and the 10 ½ cups water in a large pot, bring to a boil, skim, then simmer covered for about 1 hour until the peas are almost soft.
60 minStep 3: Meanwhile fry the 1 onion, 4 spring onions, 4 cloves garlic and 1 tsp ground cumin in the 2 tbsp vegetable oil over a medium heat for 6–8 minutes until soft, then stir into the pot.
8 minStep 4: Add the 14 oz white yam (ñame), 14 oz yuca (cassava) and 1 green plantain and simmer for 30–35 minutes until a knife slides easily into the yuca and the peas are creamy. Taste before adding any salt.
35 minStep 5: Stir in the 3 tbsp fresh coriander and serve hot with rice and avocado.
2 min
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 30 g
- Carbs
- 58 g
- Fat
- 10 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sopa de guandú con carne salada take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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