Family Best Time >> Food

Friends' express cooking #9

GHISLAINE'S JAMAICAN SOUP

Well spiced and invigorating, this soup is a real complete dish perfect for warming up the coming winter!

Races

400 g of yam

600 g pumpkin

1 large carrot

1 can ¼ canned gungo peas (or azuki, or kidney beans)

2 tablespoons coconut cream

1 clove of garlic

¼ West Indian pepper (or more if you like it spicier)

3 chives

Thyme

Salt pepper

1 tablespoon peanut oil

For the dumplings

100 g of flour

90ml of water

Recipe

In a bowl, make a paste with the flour, water, salt, pepper, crumbled thyme.

In a pan, sauté the garlic, chilli and finely chopped chives.

In a large saucepan or Dutch oven, boil 1½ liters of lightly salted water, add a tablespoon of oil, pepper and a few sprigs of thyme.

Form small balls of dough the size of a large hazelnut, roll them up like a little finger and immerse them in boiling water.

Pour the tin of beans into the pot, then the garlic-chilli mixture.

Lower the heat to add the coconut cream, then the yam and the squash cut into cubes.

Finally the carrot cut into thin slices.

Cook for 15-20 minutes over low heat.

.