Ingredients

Salt to taste
1 tsp Black Pepper
1 tsp oil
1 medium onion, chopped
2 wiri wiri pepper
About 10 sprigs thyme
4 cups homemade coconut milk
4 cups water
½ lb salt fish, soaked overnight - optional
2 tbsp green seasoning
about 1/2 lb cassava, cut into 3 inch pieces
2 white sweet potato, boniato cut into 3 inch pieces
2 plantains, cut into thirds
2 eddoe cut into equal pieces
2 Casava
Duff:
2 cups flour
1 ½ tsp baking powder
1 ½ tbsp sugar
¼ tsp salt
1 ½ tsp room temperature butter
¾ cup water
Instructions

In a large stock pot, add cassava, sweet potato, eddoe to the pot then add plantains on top and cook for 20 minutes.
When plantains are tender, remove and continue to cook until the other vegetables are tender.
While the vegetables cook, make the duff.
Place all purpose flour, sugar, salt and baking powder in a bowl and mix to combine. Add room temperature butter to the flour mixture and rub in the butter.
Add water and mix to form dough; let dough sit for about 10 minutes.
Roll dough into logs about the size of a finger then press gently in the middle. Place duff into pot.
Cover the pot and cook for at least 5 minutes. Do not open the pot or the dumplings will fall and become dense.
Turn heat off, Remove duff from metemgee. Serve metemgee with duff.

[ Ссылка ]

свернуть