INGREDIENTS
450g shin of beef
225g dried kidney beans (or 2 cans if you want to save cooking time)
2 tomatoes diced
125g spinach leaves
1 tsp thyme (fresh or dried)
1 medium onion, chopped
2 tsp salt
1 tsp black pepper
450g yam
125g pumpkin
1 clove of garlic
1 beef stock cube
2/3 chilli peppers (depending on how brave you are)
5 pints water
450g sweet potato
For the dumplings
250g plain flour
125g corn meal flour
1/2 tsp salt water to bind
1 level dessert spoon of butter
Recipe continues
METHOD
For the dumplings
Mix together all the ingredients to make a consistency that allows dough to be rolled into little balls. Then flatten between your hands.
For the stew
Cook the kidney beans for 1½ hours with a little thyme, salt, one chopped pepper, the beef stock and 4 pints of water.
Dice the beef and season with 1tsp of salt. Add the meat to the beans and cook for a further 30 mins. Peel the yams and sweet potatoes and cut into cubes. Add to the meat and beans and cook for 3/4 minutes. At this stage add some more water if required.
Put the dumplings in the mixture, cook for a further 5-6 minutes. Add the pumpkin cook 5/6 minutes more Add spinach, tomatoes and garlic and cook for another 5 minutes Allow to cool a little before serving.