← Nouns Cooking · Caribbean

Ingredients

• 1 kg bone-in chicken pieces, skin removed, cut small
• 1 Lime, juiced, for washing the chicken
• 100 g yellow split peas, rinsed
• 2.5 l Water
• 1 Onion, chopped
• 5 cloves Garlic, crushed
• 3 Spring onion, chopped
• 4 sprigs Thyme
• 1 scotch bonnet or 2 wiri wiri peppers, left whole
• 2 celery sticks, sliced
• 300 g Pumpkin or squash, peeled and cubed
• 2 Potato, peeled and cubed
• 300 g cassava, eddoes or sweet potato, peeled and cubed
• 2 Carrot, sliced
• 2 tsp salt, to taste
• ½ tsp Black pepper
• 150 g plain flour, for the dumplings
• 80 ml cold water, for the dumplings

Method

1. Rinse the chicken with the lime juice and water and drain.
2. Put the chicken, split peas and water in a large pot. Bring to the boil, skim, then simmer for 30 min, until the peas start to break down.
3. Add the onion, garlic, spring onion, thyme, pepper, celery, pumpkin, potatoes, cassava and carrots and simmer for 20 min.
4. Meanwhile knead the flour, a pinch of salt and the cold water into a smooth, firm dough. Pinch off pieces and roll them into small dumplings.
5. Drop the dumplings into the soup and simmer for 12–15 min, until they are cooked through and the provisions are tender. The chicken should reach 75°C (165°F).
6. Season with salt and pepper, remove the whole pepper and thyme stalks and serve.

Tips

• The pumpkin and split peas melt into the soup and thicken it; add hot water if it gets too thick on reheating.
• Corn on the cob rounds and a few okra make good extras.

Sources

Written in our own words after cross-checking these recipes:

Alica's Pepperpot CaribbeanPot.com