pigeon peas soup

INGREDIENTS:

• 2 cups shelled green pigeon peas
• 1 oz margarine
• ½ lb. soup meat
• 1 large onion
• 6 cups water
• 2 sprigs celery
• salt and pepper to taste
• 6 ozs pumpkin
• 1 lb. tannias
• 1 green plantain
• dumplings (see recipe below)
• 3 tbsp. Oil
• 1 large carrot (sliced)

METHOD / DIRECTIONS:

Chop seasoning and pumpkin, cut up meat into small pieces. Heat oil, sauté seasoning and pumpkin, add meat and fry till slightly brown. Add peas and cook till peas burst and are soft, adding a little hot water occasionally. Add water enough for soup. Meanwhile, peel and cup up carrots, peel plantain and tannias and cut into bite-sized pieces. Add to soup with salt and pepper to taste. Mix dumplings and shape into balls or small logs. When soup is almost done add dumplings and butter for the last 10 minutes. Check taste. Serve hot as a lunch or dinner main course.