WATCH: How to make chakalaka stew with cornbread dumplings

Rhodes Quality
6 servings Prep: 20 mins, Cooking: 30 mins
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A super quick stew made with tinned chakalaka and chickpeas and topped with sweet flavourful cornbread dumplings, it's an affordable pantry staple meal perfect for winter! Brought to you by Rhodes Quality.

By Bianca Jones June 27 2022
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Ingredients (18)

For the cornbread dumplings
1 1/3 cup self-raising flour
1/3 cup polenta
1/4 cup cheddar cheese
1/4 cup Rhodes Quality Cream Style Sweetcorn
1/4 cup Rhodes Quality Whole Kernel Corn in Brine — drained
1 egg
1/4 cup milk
For the stew
2 tbsp olive oil
1 onion — diced
3 garlic cloves — crushed
1 tsp ground cumin
1 tsp paprika
1 tsp ground turmeric
1 tin Rhodes Quality Chakalaka Mild and Spicy
1 tin Rhodes Quality Chopped and Peeled Tomatoes
1 tin Rhodes Quality Chickpeas — drained
1 cup vegetable stock
salt and black pepper — to season
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Method:

Start by making the cornbread dumplings: Combine flour, polenta and cheese in a medium bowl; stir in the cream corn, whole corn, egg and milk.

Roll level tablespoons of the dumpling mixture into balls and set aside

Make the stew by sauteing the onion and garlic in oil. Add the spices, cook for another minute.

Add the Rhodes Quality Chakalaka, Rhodes Quality Chopped and Peeled Tomatoes, Rhodes Quality Chickpeas and vegetable stock. Stir to combine and season with salt and black pepper.

Place the dumplings on top of the stew and cook, covered, for 15 minutes or until the dumplings are cooked.



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