Step-by-Step Guide to Make Perfect Jamaican Saturday soup with spinners and sinkers 🌱

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, jamaican saturday soup with spinners and sinkers 🌱. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Jamaican Saturday soup with spinners and sinkers 🌱 is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Jamaican Saturday soup with spinners and sinkers 🌱 is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have jamaican saturday soup with spinners and sinkers 🌱 using 28 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Jamaican Saturday soup with spinners and sinkers 🌱:

1. Prepare For the dumplings
2. Make ready your choice of flour (traditionally plain white)
3. Make ready Enough water to make a stiff dough
4. Take baking powder (optional depending on your flour)
5. Make ready salt
6. Prepare For the soup
7. Prepare wedge of pumpkin
8. Make ready scotch bonnet peppers
9. Take Thyme
10. Make ready spring onions
11. Make ready wedge of yam
12. Take parsnips
13. Make ready Sweet potatoes
14. Prepare wedge of cabbage
15. Take medium white or yellow potatoes
16. Make ready Carrots
17. Make ready greens
18. Prepare red lentils
19. Get Bay leaf
20. Prepare Garlic
21. Prepare thumb ginger
22. Make ready celery salt
23. Take garlic or onion powder
24. Prepare allspice
25. Take fresh turmeric root
26. Take leek
27. Take onions
28. Take freshly grated nutmeg

Instructions to make Jamaican Saturday soup with spinners and sinkers 🌱:

1. Combine the flour and water until they bake a stiff dough. Knead for a few minutes, cover and allow the dough to rest.
2. 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.
3. Add the veggies to the pan (apart fro the greens) and bring to a simmer.
4. 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.
5. 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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