Pigeon Pea Soup & Dumplings Serves 6
A favorite herb of Windward Island cooks, fresh thyme seasons this thick soup which is served as an entree. Black-eyed peas may be substituted when pigeon peas are unavailable. If one pound of fresh peas is used, the meat and stock should simmer for about forty-five minutes before the peas are added.
Soak overnight in ample water:
1-1/2 cups dried pigeon peas
1/2 lb. salted beef or 2 salted pigs' tails
Drain both meat and peas well, and place them in a heavy kettle with:
4 cups fresh water
1 clove garlic, slivered
1 small onion, diced
A sprig of thyme
2 Tbs. butter
Salt and pepper to taste
Simmer until peas are tender, about one hour for dried peas, fifteen minutes for fresh ones.
Add and simmer for an additional half hour:
2 or 3 sweet potatoes, peeled and diced
1 small piece of pumpkin, peeled and diced
1 tsp. sugar
Simmer until the soup is slightly thick.
For the dumplings combine:
1/4 cup flour
1 Tbs. corn meal
Generous pinch of baking powder
Pinch of salt
Add milk only until the dough is dry and stiff. To make the dumplings, pinch off bits of the dough and roll it into little balls between the palms of the hands. Drop dumplings into simmering soup about ten minutes before serving time.