Jamaican Gungo Peas Soup

This easy Jamaican Gungo Peas Soup is so delicious and hearty, perfect for the colder months. Full of flavor with gungo peas, yam, carrot, and dumplings.

5 from 12 votes

Print Pin

Course: Soup

Cuisine: Jamaican

Keyword: Jamaican gungo peas soup

Prep Time: 10

Cook Time: 20

Servings: People

Calories: 303kcal

Equipment

1 large pot

Ingredients

3 cups gungo peas 2 (14-oz cans), fresh or frozen
8 cups vegetable broth or 2 bouillons plus 8 cups of water
1 cup coconut milk
1 medium onion chopped
2 green onions chopped
1/4 cup red bell pepper diced
2 garlic cloves minced
1 potato cut in cubes
1 cup yam dasheen, coco chopped, (optional)
1 carrot diced
1 teaspoon dried thyme or 2 sprigs of fresh
1 whole Scotch Bonnet pepper
6 pimento/allspice berries
1/2 teaspoon fresh ginger grated
Salt to taste

For The Dumplings

1/2 cup flour: I used gluten-free flour
1/4 cup cold water
1/4 teaspoon salt

Instructions

If you are using dried gungo peas, sort and soak peas overnight in cold water about 4 inches above gungo peas. The following day, drain and rinse peas, add water about 3 inches above peas.
The following day, drain and rinse peas, add water about 3 inches above peas. Bring to boil, reduce heat to a simmer. Cook for about 1 hour, until tender.
Add, vegetable broth, coconut milk, onion, green onion, red bell pepper, garlic. potato, yam, carrot, thyme, Scotch bonnet pepper, allspice. ginger, dumplings, and salt.
Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.

For The Dumplings

Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.

Nutrition