Chicken stew and dumplings
|1 tbsp||cooking oil|
|1||onion — finely chopped|
|1/2||green pepper — finely chopped|
|1 tsp||mixed spices|
|1||chicken stock cubes|
|2 tsp||tomato paste|
|1 tsp||fresh ginger — crushed|
|1 cup||carrots — chopped|
|1 cup||baby potatoes|
|salt and black pepper|
|2 tsp||baking powder|
|1 tbsp||margarine — or oil|
|1 1/2 cup||warm water|
Heat oil in a medium size pot and fry the chicken pieces until well browned on all sides then remove from the pot and set aside.
Add the onion and green pepper and fry until soft. Add spices and fry for 1 minute, stirring constantly.
Add water, stock cube and chicken and vegetables to the pot. Bring to the boil then reduce the heat and allow to simmer covered for 5-10 minutes. Add tomato paste and stir to combine. Add the carrots and potatoes. Season with salt and pepper.
Slow-cook for 40 minutes or until the chicken is cooked and fall off the bone tender.
Mix all the dry ingredients, rub in margarine or add oil. Add the water and then mix well/knead, (your dough shouldn’t be stiff or watery) cover with a kitchen towel, allow to rise/double the size
Divide dough into 6-8 dumplings, drop dumplings into your stew and cook for 20-25 minutes.
Reprinted with permission from Zanele Mvelase from Zee The Cook, follow along on Instagram for more.