Presented by Duncan Edwards
For Dumplings
1 cup flour
1/4 cup water
For Soup
2 lbs of shelled pigeon peas
4 lbs of cleaned, cubed, precooked, deboned cowheel
4 cloves of garlic
2 stalks of celery, chopped
1/2lb diced pumpkin
2 lbs diced yellow yams
1 lb cubed sweet potato
1 lb diced Irish potato
1 large diced carrot
1 large diced green plantain
6 cups water
1 tablespoon sugar
1 hot pepper
1 can of Coconut milk
2 stalks of fresh thyme
4 cloves
1 teaspoon salt
2 tablespoons vegetable oil
Method
For Dumplings
Add water to the flour and mix
Separate into small balls or long, thick logs
For Soup
On medium heat, add oil to the pot, then add garlic until it starts to brown.
Add peas to the pot and stir for five minutes. Stirring constantly so it does not stick.
Add two cups of water to the pot and let the peas boil until they start to get tender.
Add small cow heel pieces and an additional two cups of hot water.
Continue to cook until the meat is cooked and the peas are tender.
Once the meat is tender, add the remaining ingredients: carrots, celery, pumpkin, plantains, onions, and potatoes. And continue to boil for about 20 minutes
Add dumplings and cloves to the pot.
Cut 1 dumpling in half to see one uniform glassy color( floating to the top may not mean they are cooked, based on the kind of flour used ).
Add sugar, salt, and pepper to taste
