Soup ingredients:
1 ham bone
2 cans green pigeon peas
1 large onion, chopped
2 carrots peeled
1 medium onion
5 cloves garlic
1 chive
4 pimentos chopped
Assorted ground provisions - eddoes, yam, dasheen
Irish potatoes
Dumplings ingredients:
2 tbsps Golden Ray
2 tbsps Blue Band margarine
salt and pepper to taste
Chicken stock or water
Method for dumplings:
Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough. ( a sticky dough makes a soft, pasty dumpling) Knead in the bowl or on a lightly floured board until smooth. Shape into small balls that fit in the palm of your hand and flatten in the palm of one hand by using karate-like chops with the other hand.
Method for soup:
Cut ham bone into small pieces. Saute bones with chopped seasonings (onions, garlic, chives and pimentos) for five minutes Add canned pigeon peas and carrots Cook for a further five minutes
Add four cups of chicken stock Simmer for 15 minutes Add peeled ground provisions Simmer until provisions are soft Add dumplings, a dollop of margarine and salt and pepper to taste Cook for
an additional 10 minutes. Serve hot.
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