Bahamian Peas Soup and Dough Recipe: Spiced Dumplings in Smoky Coconut Broth

This Bahamian peas soup and dough recipe brings the rich flavors of the Bahamas to your kitchen with its signature blend of split peas, coconut milk, and spiced dumplings.

The secret lies in slow-cooking the peas with smoked ham and aromatic spices until the broth becomes thick and fragrant, creating a hearty base that's both comforting and deeply satisfying.

The dough balls are where the magic happens—light, fluffy, and perfectly fried to a golden brown, they soak up the smoky coconut broth like a dream.

This dish is a celebration of Bahamian comfort food, where every spoonful delivers layers of flavor from the thyme, garlic, and coconut milk that define its character.

What makes this recipe special is the balance of textures and flavors: tender peas, savory ham, and the delicate crunch of the fried dough balls all coming together in a bowl that's as nourishing as it is delicious.

The coconut milk adds a subtle sweetness that rounds out the savory broth, while the dough provides that satisfying bite.

Perfect for a cozy family dinner or a special gathering, this soup and dough is the kind of dish that warms the soul and brings people together. Let's dive into the steps to create this Bahamian classic in your own kitchen.

Ingredients for bahamian peas soup and dough

Split peas, smoky ham, and coconut milk form the heart of this Bahamian classic—simple ingredients that pack bold flavors.

The coconut milk is non-negotiable here—full-fat canned gives that rich, creamy texture. Goya or Thai Kitchen brands are my go-tos, but any good-quality can works. Look for no additives or preservatives. The smoked ham adds depth, so don't skimp on quality. Armour or Butterball work well, but if you can find Bahamian smoked ham, it's worth the splurge. The split peas? Soak them overnight if you're short on time, but the slow cook gives better texture. Thyme and Scotch bonnet are the flavor anchors—fresh thyme is best, but dried works in a pinch at half the amount.

No coconut milk? Light coconut cream works in a pinch, but the flavor won't be as rich. Short on smoked ham? Smoked turkey or chicken gives a similar vibe. The dough can be made ahead—just keep it covered at room temp until frying. For the dough balls, lightly dust your hands with flour so they don't stick. The oil should be hot but not smoking—350°F is perfect. If you're feeling fancy, add a pinch of cinnamon to the dough for extra warmth. The Scotch bonnet can be swapped for habanero if that's what you've got, but adjust the heat to your taste.

The dough stays fresh for 2 days in the fridge, but it's best fried fresh. The soup base keeps for 5 days in the fridge—freeze half if you're not serving it all at once. I always double the dough recipe because they disappear fast. For leftovers, store the soup with a splash of coconut milk on top to preserve that creamy layer. The dough reheats beautifully in the oven at 375°F for 5 minutes—just don't expect the same crispy texture.

Step-by-step instructions for Bahamian peas soup and dough

Here's how to make this soul-warming Bahamian classic with tender dumplings in rich coconut broth.

Rinse the 2 cups split peas thoroughly under cold water to remove any debris. In a large pot, combine the split peas with the 0.5 lb diced smoked ham, 1 whole chopped onion, 4 minced garlic cloves, 0.25 cup chopped fresh thyme, and the seeds-removed chopped Scotch bonnet pepper. Add 8 cups water (yes, it sounds like a lot, but you'll need it for the dumplings later) and bring to a boil over high heat.

Once boiling, reduce heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally to prevent sticking. The peas should be soft but not mushy. Here's the thing—don't skip the simmering time. This builds the flavor foundation. After 45 minutes, stir in the 1 can coconut milk and continue simmering for another 10 minutes. You'll want the broth to be thickened slightly but still liquid enough to fully cook the dumplings later.

In a separate bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking powder, 1.5 tsp salt, and 0.5 tsp black pepper. Cut in the 2 tbsp butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the 1.5 cups water while stirring with a fork until a soft dough forms. The dough should be slightly sticky but not wet.

Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Here's a pro tip: If the dough feels too dry, add 1 tsp water at a time. Too wet? Add a little more flour. The dough should hold together when pressed but not stick to your hands. Cover with a damp towel and let rest for 10 minutes while you finish the broth.

Heat 2 cups vegetable oil in a deep skillet over medium heat until it reaches 350°F. Roll out the dough to about 1/4-inch thickness and cut into 12 equal squares using a sharp knife or pizza cutter. Fry the dumplings in batches, being careful not to overcrowd the pan, for 2-3 minutes per side until golden brown. They should puff up slightly and be cooked through.

Remove the fried dumplings with a slotted spoon and drain on paper towels. Here's where it gets good—drop the cooked dumplings directly into the simmering split pea broth. The residual heat from the broth will finish cooking them gently. Let them simmer for 5-7 minutes, stirring occasionally, until the broth is heated through and the dumplings are fully tender.

Taste the broth and adjust seasoning if needed—you might want to add a pinch more salt or a splash of lime juice to balance the richness. Ladle the hot soup into bowls, making sure each serving gets at least 2 dumplings. The dumplings should be soft inside with a slightly crisp exterior, and the broth should be thick enough to coat a spoon but still liquid enough to sip.

Serve immediately with some hot pepper sauce on the side if you like a little extra heat. This dish tastes even better the next day as the flavors meld together, but the dumplings are best enjoyed fresh while they're still warm and tender. Pair with some crusty bread to soak up all that delicious broth!

Essential equipment for this dish

Pot Essentials

For the split pea base, you'll need a large Dutch oven (I love my Le Creuset 6-quart)—it's deep enough to handle the initial boil and simmer without overflowing.

A heavy-bottomed pot prevents hot spots that can burn your peas. If you don't have one, a stainless steel stockpot works too, but watch the heat more carefully. 🔥

Dough Tools

The dough requires a few key tools: a rolling pin (I prefer a marble one for even pressure), a sharp knife or pizza cutter for clean cuts, and a lightly floured surface (I use a wooden pastry board).

A pastry cutter or fork helps incorporate the butter into the flour before adding water. Don't skip the damp towel—it keeps the dough from drying out while it rests.

Frying Setup

Frying the dough balls requires a deep skillet (I use a 12-inch cast iron) and a deep-fry thermometer to maintain 350°F—this ensures golden, crispy results. A slotted spoon helps remove the dough without losing oil, and paper towels are essential for draining.

If you don't have a thermometer, test the oil by dropping in a small dough scrap—it should sizzle and float immediately.

Optional Extras

A fine-mesh strainer comes in handy for rinsing the split peas, and a wooden spoon helps stir the broth without scratching your pot.

For serving, individual bowls (I use ceramic ones) keep the dough balls intact, and a small pitcher holds hot pepper sauce for those who like extra heat. A ladle makes portioning the soup easier, especially when serving to a crowd.

Storage Containers

For leftovers, airtight glass containers (like Pyrex) preserve the soup's flavor best. The dough can be stored in a resealable plastic bag at room temperature for up to 2 days, but it's best fried fresh.

If you're prepping ahead, freezer-safe containers work for the broth—just leave room for expansion when freezing.

Frequently asked questions