A rich thick soup to keep you warm on a chilly day. it's a favourite in my country and sold 24 O 7, from resturants to street stalls. It's delicious!! Vendors usually have pepper sauce at the side as a condoment, if you like it more spicy.
Provided by trinilicous
Categories Corn
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- for dumplings: Place all ingredients in a mixing bowl and rub the butter into the flour until the mixture is grainy, slowly add the water and knead into a stiff dough. Cover and let it rest for about 30 minutes.
- Divide the dumpling dough into two pieces,roll each dough into a long rope about 12 inches in length and cup into 2 inch lenghts.
- Drop into the boiling soup.
- Soup: In a large soup pot, heat the oil.
- Saute onions and garlic until fragrant.
- Add potatoes, carrots, chives, celery, peminto peppers and thyme and cook for about 5 minutes.
- Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
- Add the Congo pepper and coconut milk, then cover and simmer for about 1 hour until the peas are soft.
- Puree the soup to a thick and creamy consistency, return to the pot.
- Add corn and dumplings and continue to cook for a further 20 minutes until the dumplings float to the surface.
- add the cilentro, remove from the heat, adjust the seasonings to taste.
Nutrition Facts : Calories 379.3, Fat 5.8, SaturatedFat 1, Cholesterol 1.3, Sodium 278.8, Carbohydrate 74, Fiber 10.9, Sugar 7.5, Protein 12.8
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