Ingredients
- 2 tablespoons oil
- 1 onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 2 cloves garlic finely chopped
- 1 cup split green peas soaked overnight
- 1 Scotch Bonnet pepper halved
- 4 sprigs of fresh thyme
- 1 bay leaf
- 1 large carrot small dice (about 1 1/4 cups)
- 3/4 cup canned corn drained
- salt and pepper to taste
- 2 tablespoons finely chopped parsley
- Cornmeal Dumpling Ingredients:
- 1/2 cup cornmeal
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons cold unsalted butter
- 1/2 cup – 1/3 cup cold water
Instructions
- Heat oil. Add onion, bell pepper, celery and garlic. Saute until vegetables soften, about 5 minutes.
- Add split peas, Scotch Bonnet, thyme, bay leaf and 6 cups water. Bring to a boil. Reduce to a simmer and cook until peas are tender, about 1 hour.
- Discard thyme branches and bay leaf. Using an immersion blender, puree half of the soup.
- Add 1 cup water, carrots and corn. Cook for 5 minutes. Add salt and pepper.
- Meanwhile let’s make the dumplings.
- In a large bowl, combine flour, cornmeal, baking powder and salt. Mix to combine.
- Using a pastry blender, cut in butter until it resembles small peas.
- Add water until you have a soft and pliable dough.
- Form into oblong shapes.
- Drop dumplings into simmering soup and cook for about 10-15 minutes until they are cooked through, stirring occasionally. Stir gently so that breaking is minimal.
- Add parsley and stir to combine.
Notes
Since these are not Jamaican hockey pucks, but light and airy dumplings, they will break, so don’t be concerned.
As the dumplings cook, feel free to add additional water as desired if you prefer a more soup like consistency, as traditionally the consistency is more of a hearty stew. (Globalkitckentravels)
