← Nouns Cooking · Caribbean

Ingredients

• 300 g dried gungo (pigeon) peas, or 2 × 400 g cans, drained, soaked overnight
• 2 l Water
• 1 Onion, chopped
• 3 cloves Garlic, crushed
• 2 Spring onion, lightly crushed
• 4 sprigs Thyme
• 6 whole allspice (pimento) berries
• 1 Scotch bonnet chilli, left whole
• 300 g Pumpkin or squash, peeled and cubed
• 2 Potato, peeled and cubed
• 1 Carrot, sliced
• 400 ml Coconut milk
• 1½ tsp salt, to taste
• 120 g plain flour, for the spinners
• 60 ml cold water, for the spinners

Method

1. Drain the soaked peas and simmer them in the fresh water, partly covered, for 1 hour, until soft. (With canned peas, simmer them for just 10 min.)
2. Add the onion, garlic, spring onion, thyme, allspice, scotch bonnet, pumpkin, potatoes and carrot and simmer for 15 min.
3. Knead the flour, a pinch of salt and the cold water into a stiff dough and roll small pieces into thin spinners.
4. Stir in the coconut milk, drop in the spinners and simmer for 15 min, until the spinners float and the pumpkin has melted into the soup.
5. Season with salt, fish out the pepper and thyme stalks and serve.

Tips

• Many cooks add salted pig tail or beef with the peas; for a meat version, soak and boil the salted meat first.
• Leave out the spinners for a gluten-free soup.

Sources

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

Taste the Islands That Girl Cooks Healthy Jamaicans.com