Delicious green gungo peas soup.
1 lb. pickled pig’s tail
1/2 lb. green gungo (pigeon peas)
2 qt. water
1 lb. yellow yam
1 lb. sweet potato
2 medium-sized carrot
1 large Irish potato
1 cup coconut milk
1 lb. all-purpose flour
1 stalk escallion
1 whole green pepper (stem removed)
Piece of fresh thyme
Few seeds pimento (allspice)
1 clove garlic
Cut up and soak salted pig’s tail to remove excess salt
Put pig’s tail into a large pot with 2 qt. water. Wash gungo and add to the pot along with pimento and garlic. Put pot on high-medium heat and boil until almost cooked.
Peel and wash Irish, carrot, yam and sweet potato, then add to the pot. Add coconut milk. Make dumplings with flour and add to the pot.
Add escallion, thyme and hot pepper to the pot. Stir. Lower heat to medium-low. Simmer soup for 25 minutes, while stirring occasionally . Remove soup from heat and serve hot.