Pepperpot stew with dumplings – RECIPE
For the pepperpot stew
600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces
4 sprigs fresh thyme, leaves only
6 allspice berries
1 bay leaf
1 garlic clove, peeled, finely chopped
10cm/4in piece root ginger, peeled, very finely sliced
1 onion, peeled, chopped
1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extract
salt and freshly ground black pepper
450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces
400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces
450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces
4 large spring onions, trimmed, lightly crushed with the edge of a knife
2-4 Scotch bonnet chillies, finely chopped
1 x 400ml/14fl oz can coconut milk
1 x 400g/14oz can butter beans, drained and rinsed
150g/5½oz spinach or callaloo, leaves only, washed, shredded
For the spillers dumplings
150g/5½oz plain flour
4-5 tbsp cold water
For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.
Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.
Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.
After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.
Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through.
Source: BBC FOODS