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Recipe: My Ancestral Stew w/ Gluten Free Dumplings

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



For Stew:

  • -coconut cream (22.5 oz)
  • -sweet potato (4 large)
  • -thyme (1 bunch)
  • -coriander
  • -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)

For Dumplings:

  • -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:

  1. Fill a large pot with water and bring to a boil
  2. Dice sweet potato and yellow potato into large pieces
  3. Once water is boiling add in both types of potatoes
  4. Dice onion, garlic and ginger add to boiling water
  5. Add in spices (to taste) and coconut cream
  7. Add in chickpeas, corn and dumplings to boiling water. (let boil at least 1 minute after adding)
  8. Cool and serve!


  1. Combine the flour, baking powder, salt and xantham gum in a bowl. Cut in the butter in the using fork/pastry.
  2. Add in enough milk to form dough, knead until a nice dough forms.
  3. Roll dough out onto lightly floured surface until about 1/4in thick.
  4. Use knife or pizza dough to cut into strips or squares.

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