Pepperpot Stew With Spillers Dumplings
This hearty and flavorful pepperpot stew is a tantalizing Caribbean dish featuring tender stewing beef and an array of vibrant vegetables simmered in a rich coconut milk broth. Infused with aromatic spices and fiery Scotch bonnet chilies, every spoonful promises a burst of flavor. Accompanied by soft dumplings that soak up the savory sauce, this dish is a comforting and satisfying meal that will transport your taste buds to the sunny islands. Enjoy the warmth and spice of the Caribbean with every comforting bite!
— Constant Cookbook
Ingredients
- 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces
- 4 sprigs fresh thyme
- 6 allspice
- 1 bay leaf
- 1 garlic
- 10cm/4in piece root ginger
- 1 onion
- 1.2 litres/2 pints beef stock
- salt and freshly ground black pepper
- 450g/1lb yam or potato
- 400g/14oz sweet potato
- 450g/1lb pumpkin or butternut squash
- 4 large spring onions
- 2-4 Scotch bonnet chillies
- 1 x 400ml/14fl oz can coconut milk
- 1 x 400g/14oz can butter beans
- 150g/5½oz spinach
- 150g/5½oz plain flour
- pinch salt
- 4-5 tbsp cold water
Instructions
- For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.
- Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.
- Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.
- After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.
- Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8
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