The colder months have arrived... time to warm up with a Jamaican favorite, Gungo peas soup!
3 cups gungo peas, fresh, frozen or canned 8 cups vegetable broth 1 cup coconut milk 1 medium onion, chopped 2 scallion, chopped 1/4 cup red bell pepper, diced 2 garlic cloves, minced 1 potato, cut in cubes 1 carrot, diced 1 cup yellow yam, chopped 1 carrot, chopped 2 sprigs of fresh thyme 1 whole Scotch Bonnet pepper 6 pimento/allspice berries 1/2 teaspoon fresh grated ginger 1 recipe dumplings/spinners sea salt, to taste
Place gungo peas (pigeon peas) in a large pot with vegetable broth. Bring to boil, reduce heat to a simmer. Cook for about 30 minutes, until tender. Add coconut milk and the remaining ingredients. Bring to boil, reduce heat and simmer for 20 minutes.
Remove scotch bonnet pepper then season with salt.
How to make Spinners:
1 cup all-purpose flour
1/2 teaspoon salt
Water as needed
In a small bowl, combine flour and salt. Add enough water to make a stiff dough. Let the dough rest for 10 minutes before moving onto the next step.Once the dough is formed, pinch off a small ball of dough and roll it between your hands to form a softly tapered cylindrical shape. Repeat until all of the dough has been transformed into spinners.