Pigeon Peas Soup

Presented by Tropical Recipes

Ingredients

For Dumplings:

1 cup flour

1/4 cup water

For Soup:

28 ounces of frozen pigeon peas

2 cloves of garlic, minced

2 stalks of celery, chopped

1 1/2 cups cubed pumpkin

1 cup cubed sweet potato

1 cup diced Irish potato

1/2 cup diced carrots

1/2 cup diced green plantain

6 cups water

2 teaspoons sugar

1-2 hot peppers

1 cup water + 4 tablespoons coconut powder (coconut milk mixture)

2 stalks of fresh thyme

4 cloves

2 teaspoons salt

2 tablespoons vegetable oil

Instructions

For Dumplings:

In a bowl, mix flour and water to form a dough.

Shape the dough into small balls or long thick logs. Set aside.

For Soup:

Heat vegetable oil in a large pot over medium heat. Add minced garlic and cook until it starts to brown.

Add frozen pigeon peas to the pot, stirring constantly for about 5 minutes to prevent sticking.

Pour in 2 cups of water and bring to a boil. Cook until the peas start to become tender.

Add smoked bones (if using) and another 2 cups of hot water. Continue cooking until the meat is tender and the peas can be mashed with a spoon.

Once the meat and peas are tender, add carrots, celery, pumpkin, plantains, onions, and potatoes. Continue to boil for about 20 minutes.

Add the dumplings and cloves to the pot.

When the dumplings float to the top, stir in the coconut milk mixture, sugar, salt, and hot peppers to taste.

Serve the soup hot.

Notes:

Adding oil to the water when cooking plantains helps prevent staining.

You can peel the plantains before boiling if preferred.

Cut the plantains into chunks to fit better in the pot if needed.