Pigeon Peas & Dumpling Soup!!!

Dec 22, 2019All Recipes

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video here

Pigeon Peas & Dumpling Soup

Pigeon peas are green in the pod when young and could be enjoyed

as a snack or in salads for a nutty flavor. Dried pigeon peas are the

key ingredient in this soup for an earthy flavor and brown color.

They should be soaked overnight for easy digestion and a shorter

cooking time.

Serves 8

INGREDIENTS

2 smoked ham hocks (each 10 oz/300 g)

2 lbs (1 kg) salted beef, cut into 1-inch

(2.5 cm) pieces

Water

2 cups (500 mL) dried pigeon peas

(soaked in water overnight)

1 1/2 onions, diced, divided

1 stalk celery with leaves, cut

in half crosswise

1 bay leaf

3 Tbsp (45 mL) canola oil

4 cloves garlic, diced

2 Caribbean sweet potatoes, diced

1/2 lb (225 g) Homemade Dumplings

(see recipe, page 15)

2 tsp (10 mL) browning (see Tip,

page 219)

1 tsp (5 mL) fresh thyme leaves

1 tsp (5 mL) Italian seasoning

1 Scotch bonnet pepper, finely diced

Salt and pepper to taste

1. In a 4-quart (4 L) Dutch oven, add ham and salted beef and

cover with water. Place pot over high heat and bring to a boil;

scald meat for 10 minutes. Discard the water.

2. Return pot with meat over medium heat, add peas and cover

with water again. Add 1 diced onion, celery and bay leaf and

bring to a boil. Reduce heat and simmer for 60 minutes.

3. Remove meat. When cool enough to handle cut meat away

from the bone and set aside. Drain peas and set aside.

Reserve the flavorful stock and discard the vegetables.

4. In the bowl of a food processor, puree half of the peas and

2 cups (500 mL) of reserved stock. Set aside.

5. In an 8-quart (8 L) pot, heat oil over medium heat. Add

1/2 diced onion and garlic and cook, stirring, for 3 minutes.

6. Add potatoes and remaining reserved stock and bring to a

boil. Add meats, whole and pureed peas and more water to

cover by 1 inch (2.5 cm). Reduce heat and simmer for 30

minutes.

7. Add dumplings and remaining ingredients and let cook for 15

minutes more. Serve at once.

More Recipes from Island Gurl Foods

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Tropical Mango Cheesecake

Mango is hands-down my favourite fruit. With nuances of orange, peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any other type of non-fibrous mangoes are preferred for this bright and citrusy cheesecake. Serves 8 INGREDIENTS Crust 4 cups (1 L) honey...

MAD MAC & CHEESE PLEASE!!!!!

Mad Mac & CheeseBahamian mac and cheese (aka macaroni) is the most rich,luscious and cheesy baked dish. Every family takes pride in theirrecipe. However, my girlfriend, Maddie, makes the most illustriousmacaroni in the Bahamas. I’ve added a few ingredients to put...

Grilled Lamb Skewers with Strawberry Maple Chive Glaze

AS SEEN ON BT - Strawberries take a twist here in a savoury glaze for Ontario lamb. They add an overall sweetness to the dish. Soak wooden skewers, if using, for at least 10 minutes.  Preparation Time: 15 minutes Marinating Time: 2 hours Cooking Time: about 20 minutes...

Strawberry Sangria Mocktail

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with white grape and cranberry juices to create a Sangria Blanco - a switch from the traditional red. So...

Strawberry Sangria

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with Ontario white wine to create a Sangria Blanco - a switch from the traditional red. So light, pretty and...

Seafood Medley in Bahama Steam Sauce

A quintessential Bahamian zesty tomato-based comfort dish that is typically served over rice, mashed potatoes and enjoyed throughout the year.  Serves 4-6 8-11 pieces per lb. (454g) jumbo shrimp or prawns, peeled and deveined  8-10 Jumbo Sea Scallops 2 cups...

Tres Leches Cake with Strawberries

This super moist, almost pudding-like cake is eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). Ideal for a party, as it needs to be made in...

Strawberry Maple Mojito Mocktails

AS SEEN ON BT - Pitcher drinks are a fantastic way to greet friends and family on a summer day. This mojito-inspired recipe is infused with sweet, juicy Ontario strawberries and mint. Preparation Time:   15 minutes Refrigeration Time: 2 hours...

Maple Garlic Chicken Wings

AS SEEN ON BT - These sticky chicken wings are great anytime and perfect for game night served with a cold beverage. Baking then broiling chicken wing pieces keeps the chicken moist, yet crisps up the skin. Preparation Time: 10 minutesBaking Time: 50 minutesBroiling...

Festive Mango Jerk Turkey Thighs

A wonderful balance of traditional Jamaican Jerk spices with a subtle hint of tropical mango to balance the flavourful heat. Find the full recipe video here! Serves 4 Ingredients 4 turkey thighs  1 Tbsp (15 mL) white vinegar Salt to taste 1 bottle Island Gurl Mango...

Scallop & Mango Salad (or Ceviche) with Carnival Chips

AS SEEN ON CITYLINE - There are many versions of this popular dish in South and Central America and Mexico, this recipe is traditionally Bahamian with substituting conch for scallops. It’s bright, refreshing flavours of subtle-sweet seafood, in a marinade of citrus...

Sign up for
Sales & Promos

8 + 5 =