Creamy Coconut Red Peas Soup with Spiced Dumplings

1

In a large pot over medium heat, sauté the chopped onion, garlic, and scallions with a splash of water or oil until soft, about 5 minutes.

2

Add the drained kidney beans, coconut milk, vegetable broth, cubed sweet potato, thyme sprigs, and ground allspice to the pot. Stir well.

3

Gently place the whole scotch bonnet pepper into the liquid. Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes.

4

While the soup simmers, prepare the dumplings (spinners). In a bowl, mix the flour and salt. Gradually add the water and knead until a stiff dough forms.

5

Pinch off small pieces of dough and roll them between your palms to create long, thin shapes resembling spinners.

6

Drop the dumplings into the simmering soup one by one. Stir gently to prevent sticking.

7

Cover and cook for another 15-20 minutes until the dumplings are cooked through and the soup has thickened. Mash a few beans against the side of the pot to thicken further if desired.

8

Carefully remove the whole scotch bonnet pepper and thyme stems before serving hot.