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.