Ingredients – Serves 4
2 x Vegetable Stock Pots or cubes
10 cups of water
2 tins of kidney beans
2 medium sweet potatoes, peeled and cut into medium chunks
1 white onion, diced into medium chunks
3 spring onion, chopped
2 large carrots, peeled and cut into chunks
¼ of a large yam, peeled & chopped
3 cloves of garlic, finely chopped
A bunch of fresh thyme
1 scotch bonnet pepper
1 can of coconut milk
2 cups of plain flour (for spinner dumplings)
1 tbsp of pimento/all spice berries
Method:
Prepare all of your vegetables and set aside, be sure to chop the yam, sweet potatoes and carrots to the same size so that they cook evenly.
Once your veggies are prepped, move onto the dumplings! Start by mixing together 2 cups of flour with 1 cup of water and a pinch of salt. Mix into a smooth dough. Cover with cling film and set aside.
To start the soup, add 10 cups of water to a large pot. Then, add the Vegetable Stock Pot and bring to a boil. Drain and rinse your kidney beans.
Now, add the beans, pimento, thyme, garlic, white onion and the scotch bonnet to the water. Cover and bring the liquid down to a simmer. Cook for 45 minutes - 1hr. Then, add the remaining vegetables and cook for another 10 minutes.
Then, return to your spinner dumplings. Take a thumb sized piece of the dough and form thin spinners using the palm of your hands. Add the dumplings to the pot and stir until there's no more dough left. Cook for another 10-15 minutes, until the dumplings are cooked.
Remove the scotch bonnet pepper and serve!