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Recipes > Root Vegetable Stew with Dumplings
Guyanese and Trinidadian Recipes

Root Vegetable Stew with Dumplings

Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.


1½ teaspoons margarine
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1½ teaspoons curry powder
4 cups vegetable broth (or 4 chicken bullion cubes)
2 medium carrots, peeled, halved lengthwise, and cut into half-inch lengths
2 large yams, peeled, halved lengthwise, and cut across into thick slices
1 small celery, trimmed, peeled and cut into quarter-inch cubes
1 medium sweet potato, peeled and cut into half-inch cubes
3 tbsp flour
2 tbsp salt
Ground pepper to taste
1 tbsp chopped parsley


1 cup all-purpose flour
1½ tsp baking powder
¾ tsp salt
½ tsp ground mace
2 tbsp margarine
¼ cup currants or local dried fruits
6 tbsp milk



  • Melt the margarine in a large pot over medium heat.
  • Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in broth, carrots and yams.
  • Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes.
  • Stir in the celery and sweet potato and cook for 10 minutes.


  • Combine the flour, baking powder, salt, and mace, in a bowl.
  • Rub in the margarine until the mixture resembles coarse oatmeal.
  • Mix in the currants. Stir in the milk, just to combine.
  • On a lightly floured surface, with floured hands, shape the dough into one-inch balls.
  • Form a smooth paste by stirring quarter cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew.
  • Season with salt and pepper to taste.
  • Place the dumplings on top of the simmering stew, cover and cook for 15 minutes.
  • Garnish with parsley.
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