Prep time:20 mins
Cook time: 45 mins
Yield: Serves 4-6
Ingredients:
· 10 cups Vegetable stock
· 2 tbsp Bajan seasoning
· 1 cup Yellow split peas, rinsed
· 1 cup Onion, small dice
· 1 cup Celery, cut into medium dice
· 1 cup Carrots, medium dice
· 1 cup Butternut squash, cut into chunks
· 1 cup Cabbage, cut into medium chunks
· 4 cups Taro root, eddos, cassava, breadfruit, sweet potato, pumpkin/squash, plantain or other root veg, cut into large chunks
· 1 tbsp Ginger, minced
· 3 tbsp Garlic, minced.
· 2 tbsp Fresh thyme, chopped
· 2 tbsp Oil Optional scotch bonnet or other hot peppers, to taste
· Sea salt and black pepper to taste.
Directions:
1. Heat a large stock pot on medium heat. Add the onion, celery, carrot, thyme, bajan seasoning, ginger and garlic. Saute for about 10 minutes until the vegetables are soft and fragrant. Stir in the split peas then add the vegetable stock. Bring up to a boil then turn down to a simmer.
2. Add the vegetables and cook together until the vegetables are almost soft and broth begins to thicken, about 30 minutes. Meanwhile, as the soup is cooking, prepare the dumplings.
For the Dumplings:
1 cup all purpose flour
⅓ cup cornmeal
1 tbsp brown sugar
½ tsp salt
Pinch nutmeg
¼ cup - ½ cup Water to combine.
Directions:
1. In a medium bowl, combine the flour, cornmeal, sugar, nutmeg and sea salt.
2. Create a well in the center of the bowl and add the water. Work the flour mixture into the water until it is all incorporated and the dough forms a ball.
3. Knead the dough for about 3 minutes until smooth. Cover with a piece of plastic wrap and allow to rest for 10 minutes.
4. Once dough has rested, pinch off a small ball of dough and with your hands, roll into round balls. Drop the dumplings into the soup and cook for 15 minutes.
5. Season the soup generously with salt and black pepper to taste.