Gungo Peas Soup

Let's cook it
Difficulty Easy
Portions: 7
Total 30 min

Ingredients

  • 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

Instructions

  • 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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