Caribbean: Jamaica: Jamaican Gungo Peas SoupINGREDIENTS:
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
1 recipe Dumplings, (click on the link for the recipe)
sea salt, to taste
INSTRUCTIONS:
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.
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.
Add, vegetable broth, coconut milk, onion, green onion, red bell pepper, garlic. potato, yam, carrot, thyme, Scotch bonnet pepper, allspice. ginger, dumplings, and salt.
Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.
