Cornmeal Dumplings in Coconut Milk Sauce

• Dumplings
• cornmeal↗2 cups
• all-purpose flour↗1 lb
• carrot, grated↗1
• water↗2 cups
• salt↗1⁄4 teaspoon
• Coconut Milk Sauce
• coconut milk↗2 cups
• evaporated milk↗1 cup
• vegetable stock↗4 cups
• carrot, grated↗1
• tomato paste↗8 ounces
• thyme↗2 tablespoons
• finely chopped pimento pepper (seeds removed)2
• butter↗2 tablespoons
• dash Angostura bitters↗1
• salt and pepper

Step-by-step instructions

1. 1

   For the dumplings, in a mixing bowl place the cornmeal, flour, grated carrot and salt.

2. 2

   Mix these ingredients until blended together.

3. 3

   Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch.

4. 4

   Cover the bowl with a cloth or tea towel and set aside.

5. 5

   For the sauce, place a large pot on the stove over medium heat.

6. 6

   Add the butter and let melt.

7. 7

   Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk; bring to a boil.

8. 8

   Once boiling reduce heat to medium, place the dumplings into the pot cover.

9. 9

   Cook for 15 minutes.

10. 10

    The dumplings will rise to the surface when they are done.

11. 11

    Ladle into bowls and serve.