HOW TO MAKE JAMAICAN GUNGO PEAS CHICKEN FOOT SOUP | JAMAICAN VIBES

gungo peas

🥗Healthier: black-eyed peas

💰Cheaper: canned chickpeas

Canned chickpeas are more accessible and budget-friendly.

chicken feet

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken wings

Skinless thighs provide similar flavor and texture without the bones.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk offers creaminess at a lower cost.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Dried thyme is more affordable and has a longer shelf life.

Start by boiling water in a large pot.

Add garlic and pimento seeds to the water.

Season with about 1/4 teaspoon to 1/2 teaspoon of salt.

Add the chicken feet to the pot to boil for about 35 to 45 minutes to tenderize them.

Add some scallions and thyme for flavor while boiling the chicken feet.

Cover the pot and let it cook.

Prepare dumplings by mixing 1 cup of flour and a little more than 1/2 cup of cornmeal with salt and hot water, then set aside.

Peel yams, potatoes, carrots, and sweet potatoes while the chicken feet are cooking.

Add the peeled potatoes first to help thicken the soup.

Add the carrots and gungo peas (dried) to the pot.

If using fresh gungo peas, mention that they can be boiled ahead of time.

Add yams to the pot and stir everything together.

Make dumplings to your desired size and add them to the pot, stirring to prevent sticking.

Let the soup simmer for another 15 to 20 minutes without rushing it.

Season the soup after everything is cooked, adding a whole scotch bonnet pepper, frozen scallions, beef flavor bouillon, and crack soup mix.

Mix in pumpkin flavor and a teaspoon of blended green seasoning for flavor.

Add about 2 tablespoons of coconut milk for a hint of coconut flavor, if desired.

Let the soup simmer and taste for salt, adjusting as necessary.

Once cooked, stir the soup and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary