Heat oil. Add green seasoning. (Alternately, you can sauté a combination of onion, garlic and bell pepper). Fry for a few minutes.

Add split peas. Stir fry for a few minutes until the peas are well coated with the seasoning.

Add 8 cups water and cook until peas are very soft and tender.

Using an immersion blender, coarsely puree. (Alternately puree with 4 more cups of water and puree until smooth.)

Add 4 cups of water. (Do not add if you have pureed smooth as noted above.) Add Scotch Bonnet and cumin powder. Bring to a boil.

Add corn and simmer for 15 minutes.

Meanwhile, make the dumplings.

In a bowl, combine flour, baking powder and salt. Using a pastry blender, cut the butter into the flour until it resembles the size of small peas.

Slowly add the milk, a little at a time, just until the batter comes together.

Form into small balls or ovals as desired.

Add the defrosted vegetables into the soup and bring back to a boil.

Add dumplings, cover and simmer for 10 minutes.

Add shadoe beny, coconut milk, salt and pepper. Simmer for 5 minutes.

Add lime juice and stir to combine.

Adjust salt and pepper as necessary. Remove Scotch Bonnet pepper.