The Pepperpot Diaries by Andi Oliver

Author:Andi Oliver
Language: eng
Format: epub
ISBN: 9780744087666
Publisher: DK Publishing

g CORNMEAL & CASSAVA g CONTENTS

Cha cha dumpling

I am so thrilled when I am introduced to a recipe that is as old as the hills. Cha cha dumpling are one of those beautiful, simple things that I am so happy to have found. Thank you, Sister Hector! A brand new way with cornmeal and a wonderful new side dish that I am completely seduced by. Try it with barbecue chicken or Hard-Grilled Midweek Curry Fish.

Makes 12

Prep time 10 minutes

Cook time 10 minutes

450g (3 cups) cornmeal (polenta)

225g (1¾ cups) plain (all-purpose) flour

225g (8oz) grated fresh coconut

2 tsp baking powder

1 tbsp milk

1 tbsp water

white sugar, to taste

pinch of salt

pinch of nutmeg

pinch of mixed spice essence

3–4 banana leaves, cut into roughly 15 x 15cm (6in) pieces, for cooking the dumplings

Mix all the ingredients together in a large bowl with a wooden spoon to make a thick batter. The mixture should be thick enough to hold its shape when you spoon it out.

Working in batches to fit the size of your pan, place the cut banana leaves into a heavy-based frying pan, or roti iron if you have one. Place a spoonful of batter onto each leaf and cover with another leaf. Cook over a medium–low heat for about 2–3 minutes.

Flip each banana leaf package over onto the other side and let it cook for another 2–3 minutes.

When the batter has firmed up and stopped sticking to the leaves, discard the leaves and fry the dumplings until brown on both sides.

Remove from the pan and cook the remaining mixture in the same way. Serve.

Cha cha dumpling

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