Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 servings
- 1 Packet grace coconut milk powder
- 4 1⁄4 Cups water
- 1 Packet cous cous
- 1 Tablespoon garlic, chopped
- 1 Sprig thyme, chopped
- 1 Large onion, chopped
- 2 Tablespoons escallion, chopped
- 6 Whole pimento berries, crushed
- 1 Whole scotch bonnet pepper
- 1 Teaspoon salt
- 1 Can grace coconut milk (400 ml)
- 1 Cup lentils
- 1 Large cho-cho, diced
- 1 Large irish potato, diced
- 1 Large carrot, diced
- 1⁄4 Cup flour
METHOD / DIRECTIONS:
- Combine Grace Coconut Milk Powder and 2 cups of water and bring to a boil.
- In a large bowl, combine Cous Cous and 2 cups boiling water, stir well, and add 1/2 of the garlic, thyme, onion, escallion, pimento berries, and a pinch of salt. Pour on the boiling Grace Coconut Milk, mix well and allow to set for about 5 minutes.
- Place lentils in a sauce pan. Add remaining onion, pimento berries, thyme, escallion, garlic, whole scotch bonnet pepper, Grace Coconut Milk and salt to taste. Allow to boil for about 10 minutes.
- Add cho-cho, Irish potatoes and carrot and stir well. Leave to simmer.
- Combine flour with remaining water and mix until a smooth dough is formed. Use to make tiny *spinners and add to the stew. Stir will. Adjust liquid using Grace Coconut Milk or water if necessary; then leave to simmer for another 10 minutes.
*spinners are small dumplings.