Caribbean Corn Soup

Wash the pieces of Salted Pigtails (1.5 lb) , then place in a deep pot covered in water and bring to a boil. Reduce to a rolling boil and cook for about 25 minutes. This step will to tenderize the pigtails and to remove some of the salt it was cured in.

After 25 minutes, drain and add 5 cups of Water (5 cups) to the pot, along with the Yellow Split Peas (1 1/4 cups) and Garlic (4 cloves) and bring to a boil. Reduce to a simmer and cook for 35-40 minutes or until the peas are tender.

Meanwhile in a large soup pot, heat the Coconut Oil (2 Tbsp) over a medium flame, then add the Onion (1) , Scallions (1 bunch) , Fresh Thyme (6 sprigs) , Pimiento Peppers (3) , Culantro Leaves (3 Tbsp) , Fresh Parsley (1/4 cup) , Red Bird's Eye Chili Pepper (2) , Celery (2 stalks) , and Freshly Ground Black Pepper (1/4 tsp) . Turn the heat to low, stir well and cook for about 4-5 minutes.

Next up you can add the Sweet Potatoes (2 cups) , Pumpkins (2 cups) , and Carrots (2) and stir well. Then add the Chicken Stock (2 cups) and bring to a boil and cook for about 25 minutes.

By now the peas/pigtail should be ready. Add it to the soup pot, be gentle, and stir well. Add the Coconut Milk (1 1/2 cups) , Frozen Corn Kernels (1 cup) , and Creamed Corn (1 can) . Bring everything to a boil, reduce to a simmer and allow to cook for another 20 minutes.

Place the Water (1/4 cup) , All-Purpose Flour (1 cup) and if you want, Salt (1 pinch) in a bowl and knead to form a soft dough. Add water as necessary, then let the dough rest for about 5 minutes.

You may also add the cut pieces of Corn (4) now. Cook for about 5 minutes after adding the dumplings and corn of the cob. Taste for salt and adjust accordingly, then serve.