This unique, winter stew recipe has been re-imagined by our own in-house talent Ashley (“Neph”) Williams based on her indigenous heritage. It’s a combination of coconut, potato, corn and peas – some of the main staples of a native American meal throughout North America and down through Central and South America. Even when you’re full, you’ll be calling for another bowl!
Yield: 10 servings
Total Time: 1hr 5 Minutes Prep Time: 40 Minutes Cook Time: 25 Minutes
- -coconut cream (22.5 oz)
- -sweet potato (4 large)
- -thyme (1 bunch)
- -black pepper
- -sea salt
- -onion (1 whole)
- -garlic (1 whole clove)
- -ginger (1/2 medium Root)
- -yellow potato (4 small)
- -chick peas (15 oz)
- -sweet Corn (15 oz)
- -2 cups brown rice flour
- -1 cup tapioca starch
- -3 tsps baking powder
- -1/2 tsp xantham gum
- -6 tbsps cold, unsalted butter
- -1 cup milk
Method of Preparation:
- Fill a large pot with water and bring to a boil
- Dice sweet potato and yellow potato into large pieces
- Once water is boiling add in both types of potatoes
- Dice onion, garlic and ginger add to boiling water
- Add in spices (to taste) and coconut cream
- **IMMERSION TIME!**
- Add in chickpeas, corn and dumplings to boiling water. (let boil at least 1 minute after adding)
- Cool and serve!
(WHILE COOKING SOUP):
- Combine the flour, baking powder, salt and xantham gum in a bowl. Cut in the butter in the using fork/pastry.
- Add in enough milk to form dough, knead until a nice dough forms.
- Roll dough out onto lightly floured surface until about 1/4in thick.
- Use knife or pizza dough to cut into strips or squares.