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Gungo Peas Soup

  • 0 people already cooked this dish.
  • Total: 30min
    Preparation: 5min
    Cooking: 23min
  • Portions: 7
  • Difficulty: Easy


  • 6 Cups Cold Water
  • 12 Ounces Pigtail soaked in water overnight, cut in 1/2 inch pieces
  • 8 Ounces Green Pigeon Peas
  • 3 Pieces Garlic
  • 3 Units Carrots Sliced
  • 2 Units Onion Chopped
  • 0.5 Pound Pumpkin Cubed
  • 0.25 Pound Yellow Yam Cubed
  • 2 Stalks Escallion
  • 2 Sprigs Thyme, Fresh
  • 1 1/2 Cup DLT Flour
  • 1/2 Cup Cold Water
  • 1 Pack Maggi® Soup It Up! Vegetable Soup Mix 45G Sachet
  • 1 Unit Scotch Bonnet Green
  • 1/2 Tablespoon Pimento Berries
  • 1 Piece Chayote, Fruit, Raw cho-cho
  • 1 Piece Scotch Bonnet whole, green
  • 0.5 Pound Potatoes peeled, cut in small dices


  1. Pour water in a medium stock pot over medium heat; add peas, garlic and pimento berries. Drain liquid from pig tail and add to pot. Allow cooking until all are tender.

  2. Combine flour salt and water to form dough. Set aside.

  3. Add remaining ingredients and simmer until vegetables and yam are cooked (add more water if necessary).

  4. Using your the palm of your hands roll small cylindrical shaped dumplings. Add small dumplings (spinners) and MAGGI® soup mix and allow cooking until soup has thickened.


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