|1 1/3 cup||self-raising flour|
|1/4 cup||cheddar cheese|
|1/4 cup||Rhodes Quality Cream Style Sweetcorn|
|1/4 cup||Rhodes Quality Whole Kernel Corn in Brine — drained|
|2 tbsp||olive oil|
|1||onion — diced|
|3||garlic cloves — crushed|
|1 tsp||ground cumin|
|1 tsp||ground turmeric|
|1 tin||Rhodes Quality Chakalaka Mild & Spicy|
|1 tin||Rhodes Quality Chopped and Peeled Tomatoes|
|1 tin||Rhodes Quality chakalaka — drained|
|1 cup||vegetable stock|
|salt and black pepper — to season|
Start by making the cornbread dumplings. Combine self-raising flour, polenta and cheese in a medium bowl, then stir in the cream-style corn, whole corn, egg and milk.
Roll level tablespoons of the dumpling mixture into balls and set aside.
Make the stew by sautéing the onion and garlic in oil. Add the spices and 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.