Add the flour to a bowl and gradually mix in the water until a firm dough forms. Add a little additional water if needed to bring the dough together.

Divide the dough into small pieces and roll into balls or short logs. Set aside while you prepare the soup.

Mix 1 cup of the water with the coconut milk powder to make 1 cup of coconut milk. Set aside.

Heat the vegetable oil in a large pot over medium heat. Add the garlic and cook until it begins to lightly brown.

Add the frozen pigeon peas directly to the pot. Cook for about 5 minutes, stirring frequently to prevent sticking.

Add 2 cups of the remaining water and bring to a boil. Cook until the pigeon peas begin to soften.

Add the smoked turkey necks and another 2 cups of water. Continue cooking until the turkey is tender and the pigeon peas are soft enough to mash easily with a spoon.

Add the prepared coconut milk, remaining 1 cup water, onion, celery, pumpkin, sweet potato, Irish potato, carrots, green plantain, thyme, and whole hot pepper. Bring back to a boil and cook for about 20 minutes, or until the provisions begin to soften.

Add the dumplings and whole cloves. Continue cooking until the dumplings are cooked through and the provisions are tender.

Stir in the sugar, salt, and black pepper. Taste and adjust the seasoning as needed. Keep the hot pepper whole while cooking unless you want a much spicier soup.

Remove the hot pepper before serving. Serve hot.