Ingredients: Serve 4 people and is 4 of your 5 a day per person
540g tin of callaloo drained
300g okra chopped in to small pieces
160g yellow yam cut into small chunks
200g butternut squash
½ red pepper diced
½ yellow pepper diced
½ red onion diced
1 scotch bonnet pepper deseeded and finely diced
3 x spring onion sliced
2 x garlic cloves crushed
Small bunch of thyme stripped and finely chopped
1 tbsp coconut oil
1 x Kallo very low salt organic vegetable stock cube dissolved in 1 pint of water
½ pint of water
Pinch of rock salt (if needed)
Pinch of cracked black pepper
100g Doves farm gluten free plain flour
70ml water at room temperature
1 In a large saucepan, on a medium heat, add the coconut oil. When the oil is hot add the onions, spring, scotch bonnet pepper, red pepper and yellow pepper and stir.
2 After about a minute add the garlic and stir. Leave to soften for 5-8 minutes stirring occasionally.
3 Then add the yellow yam and butternut squash and stir. Then add the okra, callaloo and thyme then stir.
4 Pour in the 1 pint of vegetable stock and ½ pint of water, stir and bring to the boil on a high heat with the lid on. When it comes to a rolling boil and turn down to a low heat with the lid half off. Leave it to cook for 20 min stirring occasionally.
5 Meanwhile, in a bowl add the plain flour and water for the dumplings. Mix the flour into the water, with your hands, and kneed it into a firm ball of dough.
6 Then break off small piece of the dough, place it the in the palm of your hand and rub your hands together to make a sausage shaped dumpling, repeat the process until all the dough is finished.
7 Add the dumpling to the soup and leave to cook for another 5 minutes before stirring, add the black pepper and salt stir and leave to cook for 20-25 stirring occasionally.
8 Serve and enjoy!
Suitable for home frezzing