Cornmeal Dumplings in Coconut Milk Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe, from Trinidad, was highlighted on The Thirsty Traveler Ingredients:
2 cups cornmeal |
1 lb all-purpose flour |
1 carrot, grated |
2 cups water |
1/4 teaspoon salt |
2 cups coconut milk |
1 cup evaporated milk |
4 cups vegetable stock |
1 carrot, grated |
8 ounces tomato paste |
2 tablespoons thyme |
2 finely chopped pimento pepper (seeds removed) |
2 tablespoons butter |
1 dash angostura bitters |
salt and pepper |
Directions:
1. For the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.
2. Mix these ingredients until blended together.
3. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.
4. Cover the bowl with a cloth or tea towel and set aside.
5. For the sauce, place a large pot on the stove over medium heat.
6. Add the butter and let melt.
7. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk; bring to a boil.
8. Once boiling reduce heat to medium, place the dumplings into the pot cover.
9. Cook for 15 minutes.
10. The dumplings will rise to the surface when they are done.
11. Ladle into bowls and serve.
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