Ingredients Jump to Instructions ↓

  1. 225 g dried kidney beans

  2. 1 tsp fresh or dried thyme , leaves only

  3. 2 tsp salt

  4. 2-3 chillies , chopped

  5. 1 cube of beef stock

  6. 450 g beef shin

  7. 450 g yams

  8. 450 g sweet potatoes

  9. 125 g pumpkin

  10. 125 g spinach leaves

  11. 2 tomatoes , diced

  12. 1 clove garlic , crushed

  13. 1 tsp black pepper

  14. 1 medium onion , chopped

  15. 250 g plain flour

  16. 125 g cornmeal

  17. 1/2 tsp salt

  18. water , to bind

  19. 2 tsp butter

Instructions Jump to Ingredients ↑

  1. In a large pot combine the kidney beans, thyme, salt, one of the chopped chillies, the crumbled beef stock cube and 2.3 litres of water. Bring to a boil and cook for 1½ hours.

  2. Meanwhile, to make the dumplings, combine the flours and salt in a bowl and rub in the butter so that the mixture resembles breadcrumbs. Add enough water to bind the mixture into a light dough. Roll into little balls, then flatten them between your hands. Set aside.

  3. Dice the beef and season it with 1 teaspoon of salt. When the beans are ready, add the meat and continue cooking for 30 minutes.

  4. Meanwhile, peel the yams and sweet potatoes and cut them into cubes. When the meat has been cooking for 30 minutes, add them along with the onions to the pot and simmer for 3-4 minutes. At this stage, you could add some more water (around 500ml) if required.

  5. Put the dumplings in the pot and cook for a further 5-6 minutes.

  6. Add the pumpkin, black pepper and the remaining chilli and continue cooking for 5-6 minutes. Then add the spinach, tomatoes and garlic and cook for a final 5 minutes. Allow the soup to cool a little before serving.

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