Cornmeal Dumplings In Coconut Milk Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 2 cups cornmeal
• 1 lb all-purpose flour
• 1 carrot, grated
• 2 cups water
• 1/4 teaspoon salt
• 2 cups coconut milk
• 1 cup evaporated milk
• 4 cups vegetable stock
• 1 carrot, grated
• 8 ounces tomato paste
• 2 tablespoons thyme
• 2 finely chopped pimento pepper (seeds removed)
• 2 tablespoons butter
• 1 dash angostura bitters
• salt and pepper

Recipe

• 1 for the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.
• 2 mix these ingredients until blended together.
• 3 make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.
• 4 cover the bowl with a cloth or tea towel and set aside.
• 5 for the sauce, place a large pot on the stove over medium heat.
• 6 add the butter and let melt.
• 7 once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, angostura bitters and evaporated milk; bring to a boil.
• 8 once boiling reduce heat to medium, place the dumplings into the pot cover.
• 9 cook for 15 minutes.
• 10 the dumplings will rise to the surface when they are done.
• 11 ladle into bowls and serve.