Recipes - VegetableStewwithCornmealDumplings

Vegetable Stew with Cornmeal Dumplings

3 tbs vegetable oil
1 large onion
2 cloves garlic
1 leek
3 carrots
2 medium size potatoes
1 1/2 pts water
1 sprig thyme
1 hot pepper
1 tbsp Nature Isle Mango Pepper Sauce
5 pimento berries
1/2 small cabbage
2 oz creamed coconut
Freshly ground black pepper
1/2 lime
Cornmeal dumplings



Heat the vegetable oil in a saucepan. Peel and slice the onion, chop the garlic cloves and thoroughly wash and slice the leek. Cook the vegetables in the oil for 5 minutes until softened. Peel and chop the carrots and potatoes. Add thyme, whole hot pepper, Nature Isle Mango Pepper sauce and pimento berries to the pan. Bring to a boil and then turn down the heat and simmer for 15 minutes until the vegetables are just tender. Chop the cabbage and add to the pan. Grate the creamed coconut and drop in the dumplings (see below for dumplings. Add the lime juice and continue to cook the stew for a further 9 minutes until the dumplings are done. Remove the hot pepper before serving.

To make Cornmeal Dumplings:
2 oz cornmeal
2 oz wholemeal flour
1 tsp baking powder
knob of unsalted butter or vegetable margarine
cold water


Sift the cornmeal, whole meal flour and baking powder into a bowl. Rub in the unsalted butter or vegetable margarine. Add sufficient cold water a little at a time to form a soft dough. Knead briefly on a flour board or worktop. Divide the dough into equal portions and shape into dumplings. Add to stew and cook under medium fire for 15 minutes.   [ back to vegetarian dishes ]

Purchase your Nature Isle Ingredients:

  • Mango Pepper Sauce