1/2 cup of yellow split peas
2 pieces of Cows Feet
Juice of 1 lime
2 tablespoons green seasoning
1 pound of salted pork or salted pig tails or salted beef, cut into 2 inch pieces
1 potato, peeled and cut into 2 inch cubes
1 sweet potato, peeled and cut into 2 inch cubes
1/2 cup of yucca, peeled and cut into 1 inch cubes
2 taro root, peeled and cut into 2 inch cubes
4 ochre, tops and bottoms trimmed off
The kernels from 1 cob of corn
1/4 bag of macaroni
1/2 onion, sliced
2 cloves of garlic, crushed
1 habanero pepper
2 pimento peppers, Trinidad seasoning peppers (optional)
2 stalks of Chinese celery
1 packet of Maggie Chicken Noodle Soup Mix
2 tablespoons golden ray butter
1 tablespoon salt
1 teaspoon black pepper
dumplings (recipe below)
FOR THE DUMPLINGS
1/2 cup of all purpose flour
1/4 teaspoon salt
1/4 teaspoon brown sugar
pinch of black pepper
1/4 cup of warm water
Directions for the Dumplings
Add all the dry ingredients to a bowl and mix. Slowly add in the water and mix with a fork until the flour forms a tight ball.
Use your hands to knead the dough until it is smooth and a bit firm.
Start pinching off small 1 inch pieces of the dough and roll it between the palm of your hands to form small dumplings or spinners. Set aside until ready to use.
Rinse the Cow Feet with the juice of the lime and some water. Drain and add it to a pressure cooker with the split peas and 4 cups of water. Set the pressure cooker to 25 minutes from the first whistle.
Be very careful when using a pressure cooker. Make sure you wait until the knob at the top has released fully before removing the lid.
If you are using a salted meat, you have to cook off some of the salt from the meat. Place a sauce pan on the stove with water and place the salted meat in to boil for 20 -30 minutes. I changed my water after 15 minutes and added new water to boil for another 15 minutes.
To a large stock pot on the stove on medium heat add 3 cups of water and add the potato, sweet potato, yucca, taro root, celery, onion, garlic, ochre, kernels from the corn, the chicken noodle soup packet, salt, habanero, black pepper and 1 tablespoon of green seasoning.
Drain the water from the salted meat and rinse once with running water. Drain and season with 1 tablespoon of green seasoning. Add the seasoned salted meat to the stock pot with the vegetables.
Bring to a boil and allow to simmer on low until the root vegetables are soft.
Add in the broth from the pressure cooker that you made with the split peas and cows feet.
Add in the macaroni, dumplings and the pimento peppers. Stir gently to not break up the vegetables too much.
Once the macaroni is al dente, taste the broth of the soup, adjust seasoning of necessary. Add in the golden ray butter. Turn off the stove and serve hot!
This soup is super easy to make. The trick to making it fast is to peel, wash and chop all your vegetables ahead of time.
You can use chicken broth as well instead of the split pea and cows feet broth. It will taste just as good, however the split pea broth takes it to a whole other level.