This is one of my favourite recipes, and I find myself craving this when I feel as if I am coming down with a cold. You can adjust the spices to your taste. Some people prefer more cumin and less cinnamon, or more heat. It’s a very forgiving recipe so feel free to play! Don’t work the dumplings too much or they won’t be as light as they can be. Also, each blend of gluten free flour is different, so you might need to adjust the liquid to get it right. They need to be the consistency of drop biscuits (or drop scones) when you put them in the stew. Not too wet or they will not stay together properly. You can try a test dumpling if you’re not sure.
African Sweet Potato Stew w/ Wheat-Free Dumplings
2-3 medium sweet potatoes peeled and cubed
2-3 medium white or red potatoes peeled and cubed
3 cloves garlic peeled and chopped finely
1 can diced tomatoes
1/2 inch piece of fresh Ginger peeled and chopped finely
1 medium onion diced
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp turmeric
1/2 tsp red chili flakes or one fresh chili snapped and added (this way you can take it out if it’s getting too spicy)
1 1/2 tsp cumin
salt to taste
3 tbsp extra virgin olive oil
2 tbsp honey or 2tbsp agave
1cup dove’s wheat-free flour (not self rising)
1/2 teaspoon salt
1 cup milk
Add olive oil to heated soup pan or Dutch oven set to medium heat, fry onions until transluscent, sweet potatoes until slightly brown and caramelised, add garlic and Ginger until you begin to smell them. Add spices and salt and stir to coat. Incorporate tomatoes and mix well and then add enough boiling water to cover mixture by 1/2 inch. Boil lightly for 15-20 minutes until potatoes are tender.
For dumplings, mix flour together with sugar and salt. Rub in softened butter until incorporated and then add milk. Spoon dumplings into boiling liquid then turn heat to low. Cover the pot and steam dumplings for 15-20 minutes.
Many thanks to Dave Lifeson for the gorgeous photo, licensed under creative commons on flickr. Click on the photo to see more of his work.