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The ingredients needed to make Jamaican Saturday soup with spinners and sinkers 🌱:
- Use For the dumplings
- Prepare 1 cup your choice of flour (traditionally plain white)
- Prepare Enough water to make a stiff dough
- You need 1/2 teaspoon baking powder (optional depending on your flour)
- Prepare Pinch salt
- Take For the soup
- You need 1 wedge of pumpkin
- Use 1-2 scotch bonnet peppers
- Get 1 sprig Thyme
- Take 2 spring onions
- You need 1 wedge of yam
- Take 2 parsnips
- Get 2 Sweet potatoes
- Prepare 1 wedge of cabbage
- Get A few medium white or yellow potatoes
- Prepare 2 Carrots
- You need 1 handful greens
- You need 1/2 cup red lentils
- Get 1 Bay leaf
- Prepare 2 cloves Garlic
- Use 1 thumb ginger
- Prepare Pinch celery salt
- Provide 1/2 tsp garlic or onion powder
- Prepare 1/2 tsp allspice
- Get 1/2 inch fresh turmeric root
- Take 1 leek
- You need 1-2 onions
- Take 1 pinch freshly grated nutmeg
Steps to make Jamaican Saturday soup with spinners and sinkers 🌱:
- Combine the flour and water until they bake a stiff dough. Knead for a few minutes, cover and allow the dough to rest.
- Wash the lentils and boil until the froth rises. Skim and remove. Peel the veggies keeping in large chunks and keeping the potatoes whole. Crush or chop the garlic and ginger and add to the water along with the bay and spice powders.
- Add the veggies to the pan (apart fro the greens) and bring to a simmer.
- Form the dough into spinners and sinkers. The spinners should be rolled into little long dumplings and the sinkers into flat rounds. This is nice for children to make and the more rustic the nicer they taste! Pop them into the pan pot to boil.
- Add the scotch bonnets and thyme to the top of the pan and cover with enough water or stock. Bring the pot to a lively simmer and cook for 30 minutes or until cooked to your liking. Ladle into bowls baking sure everyone gets a spinner and a sinker.
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