Chop the ham bones and boil for 30 minutes.

Add 2 cups water and pressure cook the split peas with the chopped carrots. About 10 minutes.

NOTE: Soak the split peas in hot water for 10mins then pressure cook for 30mins

Wash the eddoes and sweet potato.

Cut the sweet potato in half for easier cooking.

In a separate pot put the sweet potato, and eddoes to boil.

NOTE: These are placed separately since they cook faster than the other provision like the yam and green fig (banana). Also note that they weren’t peeled.

Wash, peel and chop the green fig (banana), yam, dasheen and cassava.

Test the sweet potato for doneness using an ice pick or knife.

Set aside to cool.

Remove split peas and bone from the fire and set aside.

MAKING THE SOUP

Chop the celery, pimento peppers and onion. Peel and crush the garlic.

Heat the oil and saute the garlic.

Then add the celery, onion and pimento pepper for 1 minute.

Add the split peas, 2 cups of water and provision. Let simmer over medium flame for 45 minutes.

NOTE: Do not add the sweet potato and eddoes.

Peel the eddoes and sweet potato and set aside.

While the soup is simmering test the provision for doneness using an ice pick.

MAKING THE DUMPLINGS

Mix together the flour, cornmeal and a little water until a dough is formed.

Divide the dough into two and roll out to make two lengths about 1′ x 2″

Cut into 1″ pieces and add to the pot.

Add the ham bones now and let continue to simmer. If you’d like you can add the cloves as well

Let cool for 10 minutes. Serve hot.