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Great homemade coffee with James Hoffmann.
This mildly spicy soup is a lighter, brighter version of a Jamaican split pea stew typically flavored with salted pork. Unrefined coconut oil lends subtle coconut notes, but regular refined coconut oil works fine. To make the dish vegetarian, use water instead of chicken broth. Though unconventional, we liked the soup garnished with a spoonful of plain yogurt.
Servings
Don't chop or mince the chili or the soup will be too spicy. Don't forget to remove and discard the chili before serving.
20 minutes active
tablespoons coconut oil, preferably unrefined
large yellow onion, finely chopped
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