A mouth-watering thick, hearty stew perfect for the winter months. Filled with roots vegetables and soft dumplings with nuff FLAVA!

  • 500g dry kidney beans or 2x400g can
  • Up to 1 litre of water
  • 4 garlic cloves
  • fresh thyme
  • 5 pimento seeds
  • 2 spring onions
  • 1 tsp salt
  • 1 tsp black pepper
  • 400ml coconut milk
  • 1 large potato peeled and cubed
  • 400g pumpkin or butternut squash peeled and cubed
  • 1 large carrot sliced
  • 1 scotch bonnet whole
  • 250 plain flour
  • 1 tsp salt
  • 100ml water

soak dry peas overnight in 1 litre of cold water.

The next day, drain and rinse the soaked peas, then add to a large pot with another litre of water. Then bring to the boil and add garlic, thyme, pimento seeds, spring onions, salt, black pepper and coconut milk. cover and boil on a high heat for about 30 minutes until peas a slightly soft.

Add potatoes, pumpkin, carrots, scotch bonnet and thyme then cover and cook for further 30 minutes on a low heat.

Add spinner dumplings then simmer for 15 minutes and done!.