Updated: Oct 28, 2020
this recipe is similar to stew peas, except the beans are cooked longer and it is much more 'soupy'.
2 cups dried kidney beans soaked overnight in water
1 can coconut milk
2 cups water or veg stock
1 large carrot
1 large sweet potato
6 inch piece of yam
4 cloves of garlic
1 scotch bonnet (or 1 tsp chilli powder)
1 tsp thyme
1 inch ginger
3 spring onions
10 allspice seeds (pimento)
1 tsp smoked paprika
2 bay leaves
oil for frying (i use grapeseed oil)
salt and pepper
1 cup plain flour (I use spelt)
1/2 tsp sea salt
4 tbsp cold water
1. rinse the beans and cover with water in a pot. the ratio should be 1:2 beans to water. cook on a medium heat for about 45 mins with the allspice seeds, bay leaves and 2 cloves of garlic.
2. make the spinners dough by combining the flours, salt and water and kneading for about a minute to make a soft dough. keep in the fridge until needed.
3. dice the onion and slice the spring onion. in a large pan heat the oil and fry the onions on a medium heat for 3-5 minutes until golden.
4. season with the smoked paprika, minced garlic, grated ginger , scotch bonnet and thyme and fry on low for about a minute until the spices are fragrant.
keep the scotch bonnet whole for less heat or thinly slice. season with salt and pepper.
5. add to the cooked kidney beans, along with the sweet potato, yam, carrot, water or veg stock and coconut milk.
6. cook on a medium heat for about 15 minutes.
7. (optional) remove a cup of the soup and blend. add back to the pot. this makes the soup thicker and creamier.
8. separate the dough into 15 equal pieces and roll each into spinners with your hands. these are long thin dumplings as demonstrated here
9. add the spinners to the stew and cook for a further 10 minutes or until the spinners float to the top.