About this dish
A thick, hearty soup of pigeon peas, pumpkin, yam, spinners and salted meat, simmered with thyme and pimento.
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Ingredients
🫘400g gungo (pigeon) peas, soaked if dried
🥩250g salted pig's tail or smoked turkey, soaked
🎃300g pumpkin, cubed
🍠200g yellow yam, cubed
🌾1 cup flour for spinners (small dumplings)
🌿3 sprigs thyme, 6 pimento berries
🌶️1 whole Scotch bonnet pepper
Method
Serves 21
Boil the peas and salted meat in plenty of water until the peas are tender, about 1 hour.2
Add the pumpkin and yam and simmer until the pumpkin starts to break down and thicken the soup.3
Knead the flour with a little water and salt and roll into small spinners.4
Add the spinners, thyme, pimento and whole Scotch bonnet and simmer 15 minutes more.5
Remove the Scotch bonnet before serving and adjust the salt.✓ What Makes it Authentic
Gungo (pigeon) pea soup is a Saturday soup tradition in Jamaica, especially around Christmas when gungo peas are in season.
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