In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead.

In a large bowl combine all ingredients except the water ; flour split pea and all-purpose, yeast, salt sugar cumin, turmeric, curry, onion mix and yeast. Thoroughly mix.

Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup . Thoroughly mix preferable with your hands.

Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours

In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.

The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches

Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.

Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.

Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.