Soak the peas overnight. Put the peas and meats in a large pan with the water and bring to the boil, then reduce the heat. Cover and allow to cook until the meats are tender (approximately 2 hours). Crush some of the peas (use a large utensil), and then add the yam, cocos and dumplings. To make the dumplings, add a little salt to the flour and add just enough water so that the dough does not become sticky. Rub the flour between your palms to make “spinners” or roll around your palms to make small round dumplings. Season the soup with the hot pepper, adding some slices of pepper should you wish a peppery taste. Add also the garlic, spring onion, thyme, pimento and black pepper. Cook until the yam and coco are soft, adding water if necessary. Taste for salt and add more if needed. Before serving remove the thyme and the whole pepper taking care not to break it. Serves 4-5 people.