When it is cold outside, drink a big bowl of Jamaican gungo peas soup with ham bone. This is Jamaica’s traditional gungo peas soup recipe. therefore, the soup contains coconut milk. Conch soup is also delicious
Green gungo peas with pimento berries and garlic. Gungo peas is of West Africa origin, (also known as Congo or pigeon peas) are traditionally eaten at this time of the year.
You do not have to use all the ingredients; use what you can get in your part of the world.
1 cup green gungo peas or dried gungo peas
Ham bone (you can use pig’s tail if ham bone is not available
5 cups water
3/4 cup coconut milk
7 pimento berries
1 clove garlic
1 hot pepper
1 stalk scallion
1 sprig thyme
1 cock soup mix
1 lb. yellow yam, peeled, washed, sliced
1 sweet potato
2 small Irish potatoes, peeled, cut into 2-3 pieces
1 chocho (Chayote)
1 coco-coco (called Cocoyam in Africa) coco-coco gives the soup body (thickens the soup)
2 small carrots
3 cups flour and 1/8 tsp. salt
In a bowl, add flour and salt. Use a small amount of water to mix flour into dough. Cover and set aside
Wash gungo peas thoroughly.
In a pot with 3 cups of water add gungo peas, pimento berries, garlic and ham bone. Cover pot and allow to cook for about 30 minutes or until peas become tender.
Add vegetable; chocho, coco-coco, Irish, and carrots. Cook until tender.
Add coconut milk, yam and sweet potato boil until partially cook.
Add scallion, thyme and hot pepper
Add dumplings, stir and mix in cock soup mix. Taste and add salt as needed
Cover, lower heat and simmer for 15 minutes or until soup reaches the consistency that you want. Stir occasionally while soup is simmering.
Remove from heat and serve hot