Guinea-Bissau Pea Soup and Meat

Ingredients:

900 g neck of mutton or lamb, sliced

1 small pork shank

4 strips bacon, cut lengthways into strips

450 g split dried peas

100 g rice

2 large celery sticks, finely chopped

2 large potatoes, coarsely grated

2 large carrots, coarsely grated

1 large onion, finely chopped

2 bayleaves

Salt and pepper to taste

Cooking Instructions:

Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately.

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