How to make Jamaican Gungo Peas Soup! | Deddy's Kitchen

gungo peas

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas provide a similar texture and protein content.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños offer heat with less intensity.

allspice

🥗Healthier: mixed spices

💰Cheaper: cinnamon

Mixed spices can mimic the flavor profile.

Start by preparing the pigtail and cow foot in the pressure cooker with water just above the meat.

Cook the pigtail and cow foot in the pressure cooker for 20 minutes.

Add 12 pimento seeds directly into the gungo peas for flavor.

Season the gungo peas with black pepper and seasoned salt.

Chop turnips, carrots, onions, green onions, and thyme for the soup.

Cut the scotch bonnet pepper, but do not add it to the pot yet.

Add all chopped vegetables to the pot with the gungo peas.

Prepare the ground provisions (yellow yam, coco, sweet potato, Irish potato, and cassava) by peeling and placing them in water to prevent browning.

Knead flour with salt and cold water to make dumplings, adding the water gradually.

Check the pressure cooker to see if the gungo peas are cooked, allowing for 5 more minutes if needed.

Release pressure from the cooker by running cold water over it before opening.

Add two cans of coconut milk to the soup mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary