Veggie Stew with Amasie Mielie Dumplings
Prep time: 30 minutes
Cook time: 30 hours
60ml (¼ cup) olive oil, for frying
2 leeks, finely chopped
3 garlic cloves, peeled and crushed
3 celery stalks, roughly chopped
3 carrots, peeled and roughly chopped
2 x 400g tins chopped tomatoes
30ml (2 tbsp) tomato paste
250ml (1 cup) beef stock
45ml (3 tbsp) smoked paprika
1½ cups (225g) cake flour
1 tbsp baking powder
2 tsp smoked paprika
1 cup (170g) mielie pap or maize meal
1½ cups (375ml) amasi
Sea salt and freshly ground black pepper
1 cup (60g) grated cheddar cheese
142g (1 cup) sweetcorn, frozen
½ cup chopped coriander
1 long red chilli, chopped
Heat the olive oil in a large ovenproof saucepan over medium heat.
Saute the leeks, garlic, celery and carrots until golden and caramelised. Add the rest of the ingredients - tomatoes, paste, stock and paprika. To make the dumplings, place the flour, baking powder, paprika, maize meal, amasi, salt and pepper, cheese, sweetcorn, coriander and chilli in a bowl and mix to form a sticky dough. Pinch off golfball-sized balls of dumpling mix, roll them and arrange on top of the stew.
Place in the oven and bake, uncovered, for 15–20 minutes or until cooked through and golden.
Enjoy with an ice-cold Coca-Cola #TastierTogether
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