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   Wednesday, September 30, 2020 

Green Pigeon Peas Soup

  2 Reviews


Country: Saint Vincent and The Grenadines


  • 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)


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.



Country: Saint Vincent and The Grenadines


  • ½ lb. flour
  • ¾ tsp. salt
  • ¼ cup cornmeal (optional)
  • 1 tbsp. sugar
  • ½ tsp. baking powder
  • pinch of spice or nutmeg (optional)
  • water


Combine flour, salt, sugar, baking powder and cornmeal. Add enough water to make a fairly stiff dough. Shape dough into either round, oblong or flat bite size portions. Drop in boiling soup.


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There are 2 reviews.
Wonderful cook, 5/8/2007
Reviewer: tntnyc from michigan (2225)
This recipe was so easy to fol
great .. try it, 4/6/2006
Reviewer: tntnyc from michigan (2225)
i love this recipe , who ever wrote this is a real cook

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