By Michelle Barrett, Freelance Writer
VISIT A typical Jamaican home on a Saturday afternoon and the lovely aroma emanating from a bubbling pot of soup will likely greet you at the door.
This tasty one-pot meal, especially when it's a classic such as pea soup, is greatly appreciated by young and old. The mere thought of red peas or gungo peas simmering in a pot of water among slices of carrots, cho cho, potatoes, yams and dumplings is enough to set the mouths of most Jamaicans watering.
However, making the perfect pot of pea soup takes time, the right temperature and lots of patience. In steps the Scientific Research Council (SRC) which, in collaboration with the Jamaica Agro-Processors Association (JAPA), has made the soup-cooking process easier for busy people. Their collaboration has captured the delicious taste of this good old Jamaican fare in a line of canned soups.
This line of locally produced pea soups was released recently at the SRC offices in Hope Gardens, St Andrew, with members of the media, Phillip Paulwell, Minister of Commerce, Science and Technology, and other officials tasting samples. The samples received the passing grade as evidenced by the number of "mmms" and "aahs" coming from the lips of the tasters on that wet, rainy afternoon -- an ideal time for a steaming bowl of soup. There was vegetarian red peas soup as well as red peas soup with meat. It was the same for the gungo peas soup.
I found the soups tasty and was especially pleased to note that they are prepared with Jamaican seasonings often used to pep up one's pot.
This line of nutritious and ready-to-eat Jamaican soups is expected to provide an opportunity for consumers who demand healthy, convenient food that allow them to spend less time in the kitchen. Two other types of soup are being developed and should be ready for the market later this year.
According to Dr. Audia Barnett, SRC Executive Director, the idea of locally produced canned soups was conceptualised by a team from the Food Technology Institute headed by Joy Wilson who felt that there was a need for this type of food. In addition to local distribution, Ms. Wilson also believes that the soups will also do well overseas in areas with large Jamaican populations.
Dr Barnett added that although JAPA will be responsible for the
production and packaging of the soup, the SRC will be lending its technical expertise to the processors for the next three months so
that the products can be released later this year.
My parting shot: "Dis soup ya tough!"
Bean around
Beans are legumes -- that is, the seed of a plant that has pods. And because all legumes absorb nitrogen from the air, they are rich sources of protein -- more than any other plant food.
Beans are also one of the oldest foods and one of the first wild plants to be consumed domestically.
In addition, beans are
High in soluble fibre, which helps to control cholesterol
Low in calories and fat
Good for diabetics, because their balance of complex carbohydrates and proteins provides a steady source of glucose
Great source of starch, B-complex vitamins, iron, potassium, and zinc
NUTRITIONAL HIGHLIGHTS FOR KIDNEY BEANS, OR RED PEAS
(boiled, red -- 1 cup (177g)
Calories: 225
Protein: 15.3g
Carbohydrate: 40.4g
Total Fat: 0.88g
Fibre: 11.3g
Excellent source of: Iron (5.2mg), Magnesium (80mg), and Folate (229 mcg)
