The BEST Bahamian Peas Soup and Dumplings | #BodinePot

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned beans

Canned beans are more accessible and reduce prep time.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is lower in fat and costs less.

dumpling dough

🥗Healthier: whole wheat flour dough

💰Cheaper: store-bought dumplings

Store-bought options save time and effort.

hot pepper

🥗Healthier: mild pepper

💰Cheaper: black pepper

Black pepper adds flavor without heat.

Soak 1 pound of dunbar global pigeon peas overnight.

Boil the soaked pigeon peas with 1 pound of salt beef, 2 full heads of onion, 1 head of garlic, bay leaf, and thyme for 4 hours on high or 8 hours on low in a slow cooker.

Heat 3 tablespoons of oil in a pot; add 2 cups each of sweet peppers and diced tomatoes; simmer for 7-10 minutes until broken down.

Add 2 pounds of cubed ham to the pot.

Add 1 pound each of cubed pumpkin, cassava, and sweet potato; pour in 4 cups of water.

Add 2 tablespoons of thyme and 2 ears of corn, 1 sliced green plantain, and 2 chopped carrots to the pot.

Add 3 cups of oxtail meat and 1 pound of cooked mutton along with its broth.

Stir in the boiled pigeon peas, salt beef, and all the broth from boiling.

Mix 4 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, 2 tablespoons of sugar, and water to form dough; cut into squares and add to the pot.

Add an additional 5 cups of water to the pot.

Add 2 pounds of tenderized conch and 1 head of chopped cabbage to the pot.

Simmer for about 15 minutes until the cabbage is wilted and translucent.

Cooking Techniques

Equipment Needed

Spice Level: