Jamaican gungo pea soup

Jamaican Gungo Pea Soup

  • 3 cups gungo peas (green pigeon peas), pre-soaked and rinsed (canned is OK, too)
  • 8 cups vegetable broth
  • 1 cup coconut milk
  • 2 green onions, chopped
  • 2 tbsp Kingston blend
  • 1 potato, cut into cubes
  • 1 carrot, diced
  • Dumplings (recipe below)

For Dumplings

  • 1/2 cup flour
  • 1/4 cup cold water
  • 1/4 tsp salt


For dumplings:

  1. Grab a bowl, add flour, salt and water and mix to make a stiff and smooth dough. Take a small piece from dough and roll it to make long thin dumplings.

For soup:

  1. (If using canned peas, skip this step) In a pot of boiling water, add pre-soaked and drained peas and simmer for an hour.
  2. Then add vegetable broth, dumplings, Kingston blend and all the remaining ingredients. Bring the mixture to a boil and simmer for 20-25 minutes. Serve right away and enjoy!