Name: WATCH: How to make chakalaka stew with cornbread dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 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; 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 & 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

Recipe Disclaimer

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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 & 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

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Method:

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.