Ingredients:
1 large onion
6 cups of water
1 green plantain
? pound soup meat
1 pound of tannias
2 sprigs of celery
6 ounces of pumpkin
1 ounce of margarine
3 tablespoons of Oil
1 large sliced carrot
-salt and pepper to taste
2 cups shelled green pigeon peas
-dumplings (see recipe below)
Preparation:
Chop the seasoning and pumpkin, cut the meat into small pieces. Heat oil, saute
seasoning and pumpkin, add meat and fry until slightly brown.
Next go ahead and add the peas and cook until peas burst and are soft, adding little bit of the hot water occasionally.
Next add enough water for the soup. peel and cut up the carrots into slices, peel
the plantain and tannias and cut in bite sized pieces.
Add to soup including the salt & pepper to taste. mix the dumplings and shape in
balls or small logs. When soup is almost done.
Add the dumplings and butter for the last 10 minutes. Check for taste. Serve hot as
a lunch or dinner main course.
Subject: Green Pigeon Peas Soup 
