Gungo Peas Soup

Step by stepInstructions

1. If using dried gungo peas, soak them overnight; if using canned, drain and rinse them.
2. Put the peas, salt beef (or pig's tail), garlic, pimento and water in a large pot; bring to a boil and simmer, covered, for 1 hour, until the peas are soft.
3. Add the yam, green bananas, scallions, thyme, salt and the whole scotch bonnet, and simmer for 20 minutes.
4. Stir in the coconut milk.
5. Mix the flour with the cold water into a firm dough and pinch off small spinners, dropping them into the soup.
6. Simmer for 15 to 20 minutes more, until everything is tender and the broth is thick; taste for salt and serve hot.