Pumpkin/Gunga Pea Soup
A wonderful, healthful choice when feeding a crowd Jamaican cuisine.
Start a large pan of water, 1/2 full to boil on the stove or fire then add in order:
- 3 carrots cut small
- 1/2 pint of fresh or dried gunga peas (may substitute with split peas or lentils
- 4 small cloves garlic
- 1/2 # pumpkin, cubed in 1/2" cubes
- 1 peeled cho-cho, cubed
- 1/2 # round dumplings
- 2 cocoa cut in larger chunks
- 1 irish potato
- 1 sweet potato
- 2# white yam cut in 1/2" slices
Boil this together until the yam is cooked, about 20 minutes.
- Meanwhile prepare the juice from one hard coconut: Grate a coconut fine, add water enough to cover the coconut by about 1". Squeeze the coconut and work it to extract the strong coconut juice. Strain out the coconut particles through a strainer, leaving the coconut juice. (You can feed the left over coconut to the dogs.) Set the coconut juice aside.
When yam is cooked, add:
- 2 stalks of scallions, chopped
- Several sprigs of thyme-whole (remove after cooking)
- 1 seeded scotch bonnet pepper (keep tasting for how much hot flavor you like and remove the pepper when it is just right to your taste)
Tasting for scotch bonnet pepper hot
- Strained coconut juice
- Salt to taste (or can use Maggie's Chicken Soup seasoning)
Cool to serving temperature and serve in a calabash bowl.
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Preparing the pumpkin
Peeling irish potato
Cutting the coconut with a machet (Warning-don't try this at home!)
Grating the coconut to prepare juice
Squeezing the coconut for juice, dogs standing at attention for their turn
Making long skinny dumplings