Wash the Janga in vinegar and lime, then rinse in water. Remove the shells from the Janga and set aside. (Do not discard the shells, to be used for stock)

In a sauté pan, add the vegetable oil, then sauté carrot, celery and crushed garlic to pan for 5 mins.

Add Janga shells and thyme and fillpot with water. Cook the Janga shells and seasonings for 10 minutes.

Drain the shells and the remaining seasonings through strainer and set the liquid aside. 

Sift the flourand salt in the bowl and add the water. Knead until the dough forms into a ball. 

If the dough is sticky, add additional flou, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.

Peel and cut yam, potatoes and cho cho in small bite size pieces. Wash and set aside

In a large pot, boil the water then add the yam, potatoes, cho cho, peppers, pimento grains, scallion and onion. Cook for 15 minutes.

Stir and add the soup mix, stock, and spinners. Cook for another 15 minutes. Stir the ingredients while cooking. Add the Janga and cook for 3 minutes. Add Salt and black pepper to taste and let it simmer until done. Spoon the soap into bowls, sprinkle with parsley and serve.