Mushy Peas – The Only Way which is Acceptable – without Marrowfat peas

Ingredients

• 1 kg Green Split Peas (dried, rinsed before soaking)
• 2 tablespoons Baking Soda (helps soften peas during soak)
• 1 tablespoon Salt (regular table salt)
• 1 tablespoon Granulated Sugar (balances flavor, optional)
• 30 g Unsalted Butter (cut into small pieces, adds richness)
• 2 tablespoons Fresh Mint Leaves (finely chopped)
• 2 liters Water (enough to cover peas by ~2 inches, add more as needed)

Instructions

1. Rinse the Split Peas

   Place the green split peas in a fine mesh sieve and rinse under cold running water, discarding any debris or discolored peas.

   Time: PT5M

2. Soak Peas with Baking Soda

   Transfer the rinsed peas to the large pot, add 2 Tbsp baking soda and enough water to cover the peas by about 2 inches. Stir, then let sit for 12 hours (or overnight) at room temperature.

   Time: PT12H

3. Drain and Rinse

   After soaking, pour the peas into a sieve and rinse thoroughly under cold water to remove the baking soda residue and any foam that formed.

   Time: PT5M

4. Return Peas to Pot and Add Seasonings

   Place the drained peas back into the pot. Add 2 L water (or enough to sit 1‑inch above the peas), 1 Tbsp salt, and 1 Tbsp sugar. Stir to combine.

   Time: PT5M

5. Bring to a Boil

   Place the pot over high heat and bring the mixture to a rolling boil (≈100 °C).

   Time: PT5M

   Temperature: 100°C

6. Skim Foam

   As soon as the foam rises, use a spoon to skim it off the surface. Discard the foam.

   Time: PT5M

7. Simmer Until Tender

   Reduce heat to maintain a hard simmer (≈90 °C). Stir occasionally to prevent peas from sticking. Simmer for about 30 minutes, adding a splash of water if the level drops too low.

   Time: PT30M

   Temperature: 90°C

8. Add Butter

   When the peas are tender, stir in the 30 g butter pieces until fully melted.

   Time: PT2M

9. Blend to Desired Consistency

   Using an immersion blender, blend the peas directly in the pot until smooth and slightly creamy. For a chunkier texture, blend briefly.

   Time: PT5M

10. Finish with Fresh Mint

    Stir in the chopped fresh mint leaves. Taste and adjust seasoning with a pinch more salt if needed.

    Time: PT2M

11. Serve

    Transfer the mushy peas to a serving bowl. Serve hot alongside fish, chips, or a crusty roll.

    Time: PT1M

Nutrition Facts

Calories

120

Protein

7 g

Carbohydrates

20 g

Fat

3 g

Fiber

5 g

Ingredient Substitutions

• Instead of Green Split Peas: Marafaat peas (if available), Dried yellow split peas
• Instead of Salt: Sea salt
• Instead of Granulated Sugar: Honey (use less)
• Instead of Unsalted Butter: Margarine, Olive oil (for vegan version)
• Instead of Fresh Mint Leaves: Dried mint (use 1 tsp)

Equipment Needed

• Large Pot (at least 4‑liter capacity)
• Fine Mesh Sieve
• Immersion (Stick) Blender
• Wooden Spoon
• Measuring Spoons
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Soaking peas with baking soda for 12 hours
• Skimming foam during the first boil
• Blending peas with butter for authentic texture
• Adding fresh mint at the end

Chef Tips from the Video

• Use a pinch of sugar to replicate the subtle sweetness of traditional Marafaat peas.
• Fresh mint gives the brightest flavor; if unavailable, use a small amount of mint extract.
• For a richer mouthfeel, finish with a drizzle of extra‑virgin olive oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat gently with a little water.

Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight and re‑heat.

Room temperature: Not recommended; peas will spoil after 2 hours at room temperature.

Make-Ahead Tips

• Mushy peas can be prepared a day ahead; store refrigerated and re‑heat with a splash of water.
• For freezer storage, portion into zip‑top bags, flatten, and label with date.

Frequently Asked Questions