BFL Home  I  About Us  I  Contact Us   I  Blog  I  RSS Sindicates  :: News::   :: Events ::

MAILING LIST

Prep Time:

30 Minutes

Cooking Time:

1 1/4  Hours

Serves: 6

1.

Trim any fat from the beef and pork and cut the meat into cubes. Place in a large saucepan with the water and bring to the boil. Reduce the heat, cover the pan and simmer gently for 45 minutes.

INGREDIENTS

1kg/2lb lean stewing beef

250g/8oz lean pork

1.8 liters / 3 pints water

500g / 1lb kale, chopped

500g / 1lb callaloo or spinach leaves,

washed and chopped

1 onion, chopped

2 green peppers, seeded and chopped

2 spring onions, chopped

250g  / 8 oz yam, peeled and sliced

1 large potato, sliced

1 sprig of thyme

1 garlic clove, crushed

24 okras, trimmed and sliced

25g / 1 oz butter

150ml 1/4 pint coconut milk

salt and freshly grounded black pepper

For the 'dumplins':

250g / 8oz flour

pinch of salt

2 teaspoons baking powder

25g / 1oz margarine

2.

Add the kale, callaloo or spinach leaves, onion,

green peppers, spring onions, yam, potato, thyme

and garlic. Simmer gently in the covered pan for

15-30 minutes, until the vegetables are tender

and the meat is cooked.

3.

While the soup is cooking, make the 'dumplins'. Sift the flour,

salt and baking powder into a bowl and rub in the margarine.

Add sufficient water to mix to a stiff dough. Knead until soft

and smooth and shape into 18 balls. Flatten them and cook in

salted boiling water for 10 minutes.

4.

In a frying pan, fry the okra in the butter until golden brown on both sides. Remove and drain. Add to the soup with the coconut milk and simmer for 5 minutes. Season to taste and serve in individual bowls with the hot 'dumplins'.