Root Vegetable Stew with Dumplings
Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.
Ingredients1½ 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
Dumplings1 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.