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West Indian Pepperpot with Spiller’s Dumplings

  • Cooking Time40 mins
  • DifficultyEasy

For the Pepperpot Soup

2 tbsp vegetable oil
1 whole Spanish onion, finely diced
2 garlic cloves, finely minced
6 sprigs of thyme
8 allspice berries
2 bay leaves
1 whole Scotch bonnet (leave whole, making a 0.5 cm slit in the bottom, too small for the chilli seeds to fall out)
400g sweet potatoes, cut into 4cm cubes
2 medium-sized carrots, finely diced
400g butternut squash (or acorn / onion squash)

This is a warming winter vegetarian dish with a kick! It is usually made using offcuts of beef, usually beef shin, and other meats can be used, but I think during the cold, wet months, we can get enough flavour from the wonderful root vegetables in season, so I tend not to use meat in this recipe.

1. In a large casserole pan, over a medium flame, add the oil and sauté the onion for 4 minutes until softened and translucent. Add the garlic, thyme, allspice, bay leaves and Scotch bonnet and cook for around 3-4 minutes until fragrant. Add the sweet potato, carrots, squash and mushrooms, stir in, and cook for 15 minutes on a medium heat with the lid on. Reduce the flame to a simmer, add the butter beans, stock and coconut milk and cook for another 10 minutes.

2. Meanwhile, prepare the dumplings. In a medium bowl, mix together the flour, salt, pepper and thyme. Stir in the water and mix to a smooth dough. Roll the mixture into a long, thin sausage, then cut and form 12-15 small cigar shapes, using up all the dough.

3. Add the spinach into the soup and stir, then drop in the dumplings, cover and cook for an additional 10 minutes. Season to taste and serve hot.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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