Plantain, Black Eyed Pea & Barley soup

on 06 October 2015
Hi there! I'm Indira and I'm the new Blogger for the Food & Drink Section of Hotspotgy! Welcome to the page and I know that the Hotspotgy team is thrilled to be taking this new step in the evolution of the website.
I have my own blog over at, one that I started for fun and as a place to document my kitchen adventures. I am now hopelessly in love with food so I'm just giving you fair warning, okay? I may gush a little too much about a particular ingredient, or I might scare you with my irrational hatred towards olives, but at the end of the day, I love food, I love feeding people, and I love connecting with people over food. Those of you who know me or my blog will know that I like trying out crazy ingredients, but I'm excited to be cooking reasonably normally for Hotspot. I hope you try these recipes, I'm always open to feedback and constructive criticism. I'd love to hear from you, and even if you hate the recipe, let me know. Once I stop crying and questioning my entire existence, I'll try to be better :)
Today I'm sharing a Plantain, Black Eyed Pea & Barley soup with you. This is a hearty Sunday-type soup, and although the list of ingredients may seem daunting, you can prep the vegetables the day before so that when you're ready to cook, you basically dump everything into the pot at intervals, pour yourself a cup of coffee and ease into your day, be it the newspapers, a workout, or scrolling through Facebook (or Hotspotgy!).
2 Green Plantains, sliced into coins
1 can Black Eyed Peas (1 3/4 cup cooked)
3/4 cup Barley
1 Carrot, diced
2 stalks Celery, diced
2 small Onions, sliced
3 tbsp Olive Oil
6 cups Water
1/2 tsp Coriander
1/2 tsp Geera (Cumin)
1/2 tsp Garam Masala
1 Bay Leaf
1/4 tsp Curry Powder
1/4 tsp Black Pepper
1/2 tsp Salt
1/2-1 Wiri Pepper (optional)
In a large pot, warm olive oil on medium heat and add onions. Let cook for 3 minutes, then add carrots & celery. Stir to coat and let cook for another 5 minutes, stirring occasionally. Add spices (coriander, geers, garam masala, curry powder), let cook for 30 seconds, then add water, bay leaf & barley. Bring to a boil, then lower heat and let barley cook until about halfway tender, 10-15 minutes. Add plantain, wiri pepper, salt & black pepper and simmer until barley is cooked through, about another 10-15 minutes, depending on the type of barley you're using. Stir in black eyed peas, remove bay leaf and adjust salt to taste. 
There you have it. If you decide to try it, hashtag your pictures on Instagram or Facebook with #hotspotgyfood and we'll repost our favourites! We're excited to roll out all of our new features in the upcoming months. Stay tuned!


Leave your comments

terms and conditions.

Comments (1)