Callaloo and Dumplings

Ingredients

• 500g Fresh callaloo leaves (or spinach), chopped
• 1 Dose (400ml) Coconut milk
• 1 Onion, chopped
• 2 Garlic cloves, minced
• 100g Okra, sliced
• 1/2 Scotch Bonnet pepper, deseeded and left whole (or minced for more heat)
• 2 Tassen All-purpose flour
• 1/2 TL Salt for dumplings
• 3/4 Tasse Water for dumplings (approx.)
• 2 EL Vegetable oil
• 1 TL Thyme

Instructions

1. For the dumplings: In a bowl, combine flour and salt. Gradually add water and knead into a firm but pliable dough. Shape the dough into small balls or finger-length rolls. Set aside.
2. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add onion and garlic and sauté for about 3-4 minutes until fragrant.
3. Add the chopped callaloo leaves (or spinach) and okra. Stir well and cook for about 5 minutes until the greens have slightly wilted.
4. Add the coconut milk, whole Scotch Bonnet pepper, and thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes to allow flavors to meld. Remove the pepper before serving if less heat is desired.
5. In a separate pot, bring salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10-15 minutes until cooked through and tender.
6. Drain the cooked dumplings and add them to the callaloo stew. Mix everything well and serve hot.

Nutrition