Jamaican Red Pea Soup with Cow Skin & Pigtail

Steps

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1. 1
   The night before, soak dried red peas and garlic together in water to help soften the beans. Separately, soak the pigtail in cold water overnight to remove excess salt.
   ▶ ≈2:21
2. 2
   Prepare the roasted cow skin by gently scraping off the burned exterior with your fingernails, then wash thoroughly with vinegar.
   ▶ ≈3:15
3. 3
   Place the soaked red peas (along with their soaking water and garlic), cow skin, and pigtail into a large pot. Add water to cover everything by 2 to 3 inches.
   ▶ ≈8:43
4. 4
   Bring the pot to a boil on high heat, then reduce to medium heat. Add onion, scallion, fresh thyme, scotch bonnet peppers, and pimento seeds.
   ▶ ≈9:23
5. 5
   Let the soup simmer for 1.5 to 2 hours until the cow skin and pigtail are tender and fully flavored.
   ▶ ≈16:27
6. 6
   In a separate bowl, combine 2 lb of flour with some cornmeal and half a teaspoon of salt. Gradually add water while kneading until the dough is smooth and not sticky. The texture should be firm and pliable.
   ▶ ≈21:27
7. 7
   Divide the dough into pieces and pinch or roll them into different sizes of dumplings, including smaller ones called 'spinners' and 'rolls'. Set aside.
   ▶ ≈23:24
8. 8
   Once the meat is tender, peel and cut the red Irish potato, sweet potato, yellow yam, and coco into chunks. Place them in cold water to prevent discoloration. Carefully inspect for rot and discard any bad portions.
   ▶ ≈28:52
9. 9
   Add the cut root vegetables to the pot and turn the heat back up to high.
   ▶ ≈34:10
10. 10
    Add all the dried seasonings: half a tablespoon each of garlic powder, onion powder, all-purpose seasoning, and black pepper, plus half a tablespoon of seasoning salt. Stir well and taste as you go, adjusting salt if needed.
    ▶ ≈41:49
11. 11
    Add the coconut milk only after the other ingredients have cooked through. Use fresh coconut cream or canned coconut milk, allowing it to melt and blend into the broth. Let it simmer for about 20 minutes to fully incorporate the flavors.
    ▶ ≈19:00
12. 12
    Once the dumplings are ready and the soup is nearly done, add the dumplings one by one to the pot. They will float to the surface and are cooked when they sink back down.
    ▶ ≈36:45
13. 13
    Stir in the chicken-flavored bouillon powder (or other flavors of choice) for additional seasoning. Adjust salt and other seasonings as needed.
    ▶ ≈43:38
14. 14
    Turn the heat to just below medium and let the soup simmer for 15 to 20 minutes more, allowing all the flavors to fully develop and integrate. Taste periodically until you achieve the desired flavor and consistency.
    ▶ ≈47:56
15. 15
    Ladle the finished red pea soup into individual bowls, making sure each serving includes meat, root vegetables, and dumplings. Serve immediately.
    ▶ ≈50:49