Chub Ham Gungo Pea Soup

Prep Time10 minutes
Cook Time1 hour
Servings: 6


  • 4 ½ cup green gungo
  • 8 cup water
  • 1 coconut milk
  • 4 stalks scallion
  • 4-5 sprigs of thyme
  • 2 medium onions
  • 6 garlic cloves
  • 2 cup yellow yam
  • 1 large potato
  • 1 large sweet potato
  • 1 tbsp allspice
  • 1 scotch Bonnet pepper
  • 2 tsp salt
  • 1 ½ tbsp all purpose seasoning or bouillon
  • 1 tbsp sugar (optional)

for the dumpling (spinnaz)

  • 1 cup flour
  • ½ cup water


  • Slice the chub ham in half, with one half cut into four large chunks and placeinto a pressure cooker with the green gungo and garlic.
  • Dice the other half into bite sized cubes and set aside.
  • Pressure the peas and chub ham for 20 minutes until the peas are tender and themeat pulls apart easily.
  • Knead the flour and water together to form a dough and set aside.
  • Peel the yam and potatoes and chop into large chunks.
  • In a large pot add the entire contents of the pressure cooker.
  • Using a fork, pull and shred apart the ham
  • Add scallion, onion, thyme, allspice, all purpose seasoning, salt, and sugar to the pot.
  • Bring to a boil and add the yam, potatoes, scotch bonnetandthe coconut milk.
  • Form little dumplings with the dough and add to the soup.
  • Allow thesoup to cook for 35 to 40 minutes,the colourwill deepen,the soup will thicken,and the yam and potatoes will be fully cooked.
  • Once it’s at the desired thickness remove all the scallion and thyme, thendiscard.
  • Add the diced chub ham alongwith some fresh chopped scallion and thyme leaves. Simmer for 2-3 minutes and remove from the heat.
  • Serve hot.

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