Cornmeal Dumplings in Coconut Milk Sauce
"This recipe, from Trinidad, was highlighted on "The Thirsty Traveler""
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Dumplings
- 2 cups cornmeal
- 1 lb all-purpose flour
- 1 carrot, grated
- 2 cups water
- 1⁄4 teaspoon salt
-
Coconut Milk Sauce
- 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
- For the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.
- Mix these ingredients until blended together.
- Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.
- Cover the bowl with a cloth or tea towel and set aside.
- For the sauce, place a large pot on the stove over medium heat.
- Add the butter and let melt.
- 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.
- Once boiling reduce heat to medium, place the dumplings into the pot cover.
- Cook for 15 minutes.
- The dumplings will rise to the surface when they are done.
- Ladle into bowls and serve.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.