CORNMEAL DUMPLINGS IN COCONUT MILK SAUCE
Make and share this Cornmeal Dumplings in Coconut Milk Sauce recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.
- Mix these ingredients until blended together.
- Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.
- Cover the bowl with a cloth or tea towel and set aside.
- For the sauce, place a large pot on the stove over medium heat.
- Add the butter and let melt.
- Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk; bring to a boil.
- Once boiling reduce heat to medium, place the dumplings into the pot cover.
- Cook for 15 minutes.
- The dumplings will rise to the surface when they are done.
- Ladle into bowls and serve.
Nutrition Facts : Calories 561, Fat 20.2, SaturatedFat 15.2, Cholesterol 16.8, Sodium 415.1, Carbohydrate 84, Fiber 7.5, Sugar 9.6, Protein 14.1
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Christopher Weous
[email protected]I love the fact that it's a one-pot meal. I'm a newly single mom and there's just never enough time or energy to be cooking a lot. This makes it so much easier.
Basantalimbu Raj
[email protected]I think I will add this recipe to my regular cooking rotation. It's just that good.
adar kareev
[email protected]This recipe is great for a beginner home cook. All the steps are easy to follow.
Apu Bangali
[email protected]Since I'm a vegetarian, I made this recipe with soy and oat milk instead of regular milk and butter. It turned out really good.
Mercie Grochowski
[email protected]This recipe definitely nabs the prize for the most time-consuming soup/stew recipe I have ever had to make. I spent close to three hours doing all the chopping and dicing, and preparing the roux. Even my arms are tired from all the stirring.
Oishi Aktar
[email protected]This is a really good budget recipe. I'll definitely make it again when I don't want to spend too much on groceries.
muddasar sayan
[email protected]The flavor of this recipe is a little subtle for me so I'm thinking about adding a bit of lemon zest to give it a more zingy flavor.
Damian Medford
[email protected]The sauce was a bit grainy. I think next time I'll try using almond milk instead of the canned stuff. Or maybe I'll use a blender to combine the roux ingredients before adding them to the pot, to make sure it's completely smooth and creamy.
Yousaf sahil
[email protected]Unlike some other recipes, I didn't tweak this one at all; it was perfect as is. And it's great that the recipe only calls for ingredients that I already had on hand. It was a hassle-free, one-pot meal that I can make again and again.
Faisal Verified
[email protected]My only advice is to make less of it next time. I ended up throwing away a bunch of leftovers.
Kendall Rosario
[email protected]This recipe is a keeper! It's now my go-to comfort food when I'm craving a warm, comforting meal.
Ashu Raj
[email protected]I like to make one big pot of soup or stew and eat it during lunch for a few days. This recipe made so much that I got sick of it before I even started eating it as leftovers. Besides the quantity, it was also a bit on the salty side for my taste.
Khadijat Omowumi
[email protected]My Guyanese grandma would have appreciated this recipe. If you're Guyanese, this is a good base recipe that can be dressed up with other ingredients. For me, a Guyanese food enthusiast, I will definitely make it again, but will add some fish, okra, a
Ali Danish
[email protected]This dish was affordable to make and is a great meatless option. The only thing that was a bit challenging was peeling the tiny garlic cloves, but that was so worth it. The flavor of the sauce was so intoxicatingly good, I'm going back to buy more ga
Alberto
[email protected]Although this recipe says it's for cornbread dumplings, I made cornflour dumplings instead. They turned out awesome. Light and fluffy, swimming in a creamy sauce, what's not to like? My subs worked like a charm and I'll definitely make it again this
Zulekha Bibi
[email protected]These dumplings were a bust! The taste was just 'meh' and they were too crumbly. Also, I didn't like the smell or taste of the raw roux; I'm not adding uncooked flour to my food again, yuck! The amount of peppers and onion overwhelmed the delicate fl
Kasun Sampath
[email protected]I'm not usually a fan of dumplings, but these were a pleasant surprise. They had a great texture and flavor, and the sauce was amazing. I liked that the recipe wasn't too complicated. I made it on a busy school night and didn't need any special cooki
Jagat Yadav
[email protected]Although my family is Guyanese, I had never tried cornbread dumplings before. Now I'll be making them every week. My mom taught me how to make traditional Guyanese callaloo soup, and the cornbread dumplings added a fun modern twist to this classic di
Thulisile Tshabangu
[email protected]Wow! This recipe is a game-changer! I never thought cornbread and creamy, slightly sweet sauce could be a match made in heaven. The dumplings were soft and fluffy, while still maintaining a slight crunchiness that creates an interesting contrast with