It is quite a culinary jump from Jamaica to Martha’s Vineyard, but this soup and other dishes from the Caribbean increasingly turn up here. They appear on summer tables when travelers have returned from a visit to Jamaica, or when “African American” takes on its larger definition and someone in the family has Jamaican origins. But they show up year-round on the tables of Jamaicans who make the island their full-time home. Many of them arrived as migrant workers, then stayed on and took other jobs around the island. This soup is a wonderful one-pot meal for a cool night’s dinner after a long day at the beach and can even be left simmering in the pot during the post-beach nap. The spinners are dumplings, while “red pea” is a Jamaican term for the kidney bean.
SERVES 4 to 6
Pick over the beans and then soak them in cold water to cover overnight. The next day, drain the beans, place in a stockpot, and add the 2 quarts water, scallions, parsley, thyme, celery, garlic, chicken, and bouillon cubes. Season lightly with salt and pepper, cover, and bring to a boil over high heat. Lower the heat to a simmer and cook for 1 hour, or until the beans are tender.
Taste the soup and adjust the seasoning with salt and pepper. Add the spinners and continue to simmer for 5 minutes, or until the dumplings are cooked through. Ladle into bowls, garnish with the Vidalia onion, and serve.
To make the spinners, combine all of the ingredients together in a bowl and stir until you have a stiff, smooth dough. On a floured work surface, roll out the dough ¼ inch thick and cut into 12 equal pieces. Roll the pieces into cylinders, drop them into the simmering soup, and cook as directed.