Gungu Peas Soup

• 1 1/2 pound. stew beef bone ( with meat on it ) or cubed stew beef
• 1 pound. salted pigs tail
• 2 cup. gungu peas green (dried or frozen can be used)
• 3 to 4 sprig of thyme
• 2 stalks scallion
• 8 pimento (all spice) seeds
• 2 tablespoon salt
• 1 tablespoon black pepper
• 4 quart water
• 3 medium small irish potatoes peeled and cubed.
• 2 scotch bonnett peppers
• 2 garlic pegs (crushed)
• 1/4 cup carrots, cubed (optional)
• 1 pound yellow yam cut up (optional)
• 1 flour for dumplings (optional)

1. Soak peas in cold water (preferably overnight)
2. Soak salted pigtail in cold water to remove salt (overnight)
3. Place the pigtail, beef, gungu peas, in a large sauce pan with boiling water.
4. (optional use with pressure cooker to save time)
5. Simmer for about 2 hours or until means and meat are tender.
6. A pressure cooker takes 30 minutes.
7. Then transfer to a large sauce pan.
8. Add the yam, potatoes, thyme, garlic, salt, pepper, pimento, scotch bonnet peppers dumplings and hot peppers.
9. Stir the soup and simmer for half hour before adding the dumplings or carrots (optional)
10. Simmer for another half hour until the soup is of a medium consistency

stew beef bone, tail, gungu peas, thyme, stalks scallion, pimento, salt, black pepper, water, irish potatoes, scotch, garlic, carrots, yellow yam, flour

Taken from cookpad.com/us/recipes/495731-gungu-peas-soup (may not work)