Cassava And Cornmeal Dumplings In Stew
Cassava and Cornmeal Dumplings in Stew is a traditional dish from Saint Helenian Cuisine that combines hearty dumplings with a flavorful stew, perfect for a comforting meal.
Ingredients
- 1 cup grated cassava
- 1 cup cornmeal
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped bell peppers
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a bowl, mix the grated cassava and cornmeal to form a dough. Shape the dough into small dumplings.
- In a large pot, sauté the chopped onion until translucent. Add the diced tomatoes and cook until softened.
- Pour in the vegetable broth and bring to a simmer. Add the chopped carrots, potatoes, bell peppers, thyme, paprika, salt, and pepper. Let the stew simmer for 30 minutes.
- Gently drop the cassava and cornmeal dumplings into the simmering stew. Cover the pot and cook for an additional 20 minutes, or until the dumplings are cooked through.
- Serve the stew with the cassava and cornmeal dumplings hot, and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Bowl Knife Cutting board Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Cassava and Cornmeal Dumplings in Stew with a side of steamed vegetables or a fresh salad for a complete meal.
Tips & tricks
For a spicier stew, add a pinch of cayenne pepper or a few dashes of hot sauce to the pot.
Cost
$10