In a large pot add
Olive Oil (2 Tbsp)
Garlic (5 cloves)
Scotch Bonnet Pepper (1)
Freshly Ground Black Pepper (1/2 tsp)
Scallions (1 bunch)
Garlic Scapes (to taste)
Fresh Thyme (4 sprigs)
Pimiento Peppers (2)
and give everything a quick stir.
Next, add in the
Salted Pigtails (3 lb)
Add in the
Yellow Split Peas (2 cups)
and mix in.
Raise the heat and deglaze the pan with
GOYA® Coconut Milk (1 1/2 cups)
Toss in the
, then add in the
Water (12 cups)
and bring to a boil.
While the pot comes up to a boil add in the
Chicken Stock Cube (1)
and stir. Let it continue on a steady boil with lid on for an hour.
Add in the
and stir. Let it continue on a rolling boil for another 30 minutes.
Meanwhile, to make the dumplings, in a large bowl add the
All-Purpose Flour (2 cups)
Salt (1/4 tsp)
Brown Sugar (1 Tbsp)
. Give it a quick mix and then add enough
Water (4 fl oz)
to make a smooth dough.
Once you've kneaded the dough into a nice ball, let It rest in the bowl while covered with a damp paper towel for about 10 minutes.
Dust your surface with flour and pinch a piece of the dough off. Roll the dough out into a log.
Cut small bite-sized dumplings. Repeat with the rest of the dough.
Add the dumplings into soup, be careful to not allow the dumplings to touch when adding them into the soup to avoid sticking. Stir the soup and cook for another 10 minutes so the dumplings can cook.
Finally, remove the thyme stems and add in some
Fresh Parsley (2 Tbsp)
, then serve!