Jamaican Gungo Peas Soup

Ingredients

• 3 cups gungo peas (2 (14-oz cans), fresh or frozen)
• 8 cups vegetable broth (or 2 bouillons plus 8 cups of water)
• 1 cup coconut milk
• 1 medium onion (chopped)
• 2 green onions (chopped)
• 1/4 cup red bell pepper (diced)
• 2 garlic cloves (minced)
• 1 potato (cut in cubes)
• 1 cup yam (dasheen, coco chopped, (optional))
• 1 carrot (diced)
• 1 teaspoon dried thyme (or 2 sprigs of fresh)
• 1 whole Scotch Bonnet pepper
• 6 pimento/allspice berries
• 1/2 teaspoon fresh ginger (grated)
• Salt to taste
• 1/2 cup flour: I used gluten-free flour
• 1/4 cup cold water
• 1/4 teaspoon salt

Instructions

1. 1

   If you are using dried gungo peas, sort and soak peas overnight in cold water about 4 inches above gungo peas. The following day, drain and rinse peas, add water about 3 inches above peas.

2. 2

   The following day, drain and rinse peas, add water about 3 inches above peas. Bring to boil, reduce heat to a simmer. Cook for about 1 hour, until tender.

3. 3

   Add, vegetable broth, coconut milk, onion, green onion, red bell pepper, garlic. potato, yam, carrot, thyme, Scotch bonnet pepper, allspice. ginger, dumplings, and salt.

4. 4

   Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.

5. 5

   --- For The Dumplings ---

6. 6

   Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.