Jamaican Ital Stew with Pumpkin, Callaloo and Dumplings
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Ingredients
- 400 g pumpkin, peeled and cubed
- 250 g fresh or frozen callaloo (dasheen leaves) or spinach
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 150 g self-raising flour
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 9 g
- Carbohydrate
- 40 g
- of which sugars
- 7.9 g
- Fat
- 21 g
- of which saturates
- 17.7 g
- Fibre
- 4.8 g
- Salt
- 0.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the self-raising flour with a little water to a firm dough and roll into small dumplings.
- 2
Fry the sliced onion and crushed garlic cloves in a little oil for 5 minutes until softened, then add the coconut milk, thyme sprigs and the whole scotch bonnet chilli.
- 3
Add the pumpkin and simmer for 15 minutes until almost tender.
- 4
Drop in the dumplings and cook for 10-12 minutes, covered, until they float and are cooked through.
- 5
Stir in the callaloo and cook for a final 3-4 minutes until wilted. Lift out the scotch bonnet before serving.
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