Place dry peas in large soup pot on stove, cover with water and soak overnight If using, place pig tails in bowl, cover with water and soak overnight in fridge to remove excess salt.
1 1/2 cups Green Peas (pigeon peas)
8-10 cups Water, approx.
1 lb Stewing beef
1 1/2 lb Salted Pig’s Tail
1 large Sweet Potato
1 medium onion, chopped or 3 Stalks green onion, chopped
1 tsp Dried thyme or 3 stalks Fresh Thyme
1 large maggie cube of your choice
1 tsp Hot pepper sauce
1/2 tsp Black pepper
1 cup flour
1/2 cup cornmeal
3/4 cup water
1/4 tsp nutmeg
1/4 tsp mixed essence
1/2 tsp salt
Mix together to make stiff dough
To remove more excess salt, put soaked pig tails in a pot, cover with fresh water and bring to a boil. Repeat this step two more times.
Place stewing beef in pot with peas and add enough water to cover the two ingredients. Bring to a boil then reduce heat to simmer for about 1 hour, or until peas and beef are cooked. The beef will likely be cooked before the peas, so remove when tender.
At the same time, in a separate pot cover pig tails with water, bring to a boil and then reduce heat to simmer until tender, about 1 hour.
Note: In both pots, as water evaporates when cooking, add boiling water to cover ingredients.
When all the ingredients are tender add pig tails (with liquid) to pot with peas and beef and continue simmering.Add onions,thyme,maggie cubes etc.Peel and cut yam and sweet potato into large serving pieces; add to boiling soup. Add boiling water to pot to semi cover yams and potatoes.
Make small dumplings (see above) and add to boiling pot of soup. Add onion, thyme, hot pepper sauce and black pepper to soup pot and simmer until yams and potatoes are tender and soup has thickened. Taste soup for flavor and add salt or pepper, if needed. This soup should be moderately thick, but if it is too thick add some boiling water.