GHISLAINE'S JAMAICAN SOUP
Well spiced and invigorating, this soup is a real complete dish perfect for warming up the coming winter!
Races
400 g of yam
600 g pumpkin
1 large carrot
1 can ¼ canned gungo peas (or azuki, or kidney beans)
2 tablespoons coconut cream
1 clove of garlic
¼ West Indian pepper (or more if you like it spicier)
3 chives
Thyme
Salt pepper
1 tablespoon peanut oil
For the dumplings
100 g of flour
90ml of water
Recipe
In a bowl, make a paste with the flour, water, salt, pepper, crumbled thyme.
In a pan, sauté the garlic, chilli and finely chopped chives.
In a large saucepan or Dutch oven, boil 1½ liters of lightly salted water, add a tablespoon of oil, pepper and a few sprigs of thyme.
Form small balls of dough the size of a large hazelnut, roll them up like a little finger and immerse them in boiling water.
Pour the tin of beans into the pot, then the garlic-chilli mixture.
Lower the heat to add the coconut cream, then the yam and the squash cut into cubes.
Finally the carrot cut into thin slices.
Cook for 15-20 minutes over low heat.
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