In a large pot add Olive Oil (2 tablespoon), Onion (1), Garlic (5 clove) and Scotch Bonnet Pepper (1).
Season with Freshly Ground Black Pepper (1/2 teaspoon) and add Scallion (2), Garlic Scapes (to taste), Fresh Thyme (4 sprig), Pimiento Pepper (2) and give everything a quick stir.
Next, add in the Salted Pigtail (3 pound) and stir.
Add in the Yellow Split Peas (2 cup) and mix in.
Raise the heat and deglaze the pan with Coconut Milk (1 1/2 cup).
Toss in the Carrot (2), then add in the Water (12 cup) 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 Potato (6) 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 cup), Salt (1/4 teaspoon) and Brown Sugar (1 tablespoon). Give it a quick mix and then add enough Water (4 fluid ounce) 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 tablespoon), then serve!