Ham Bone Soup

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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