Ham Bone & Gungo Peas Soup

Ham Bone & Gungo Peas Soup

Yield: 3-4 servings
1 pound(s) gungo peas
8 cup(s) water
1 whole ham bone
6 whole pimento berries
2 small onions, chopped
1 tbspcelery, chopped
1 clove(s) garlic, chopped
1 pound(s) yellow yam, diced
1/2 pound(s) irish potato
1 packet(s) Grace Cock Soup Mix
2 stalk(s) escallion, chopped
1 sprig(s) thyme
1 whole scotch bonnet pepper

1 cup flour
½ cup corneal
1/8 tsp salt
Enough water to bind

Ham Bone &Gungo Peas Soup Directions  " Wash gungo peas and remove any unwanted particles.
" In a pot bring water to boil, gungo peas, ham bone and pimento berries.
" Add chopped onions, celery and garlic.
" Cover and allow to cook for about 45 minutes or until peas become tender.
" Peel and dice yellow yam, Irish potato and shape spinners, then add to the boiling mixture.
" Simmer for 5 minutes.
" Mix in the Grace Cock Soup Mix, escallion, thyme and whole scotch bonnet pepper and continue to simmer for a further 1/2 an hour.

Footnote for making Spinners: Combine flour, Grace Cornmeal, Salt & water, knead until a firm dough is formed. Take small pieces of dough and roll into logs.

Difficulty: Easy
Preparation time: 10m
Cooking time: 1hr & 15mins