Ingredients

• 2 cups cornmeal
• 1 lb. flour
• 1 grated carrot
• 2 cups water
• 1/4 tsp. salt
• 2 cups coconut milk powder
• 1 cup evaporated milk
• 4 cups vegetable stock
• 1 carrot grated
• 8 oz. tomato paste
• 2 Tbs. thyme
• 2 finely chopped pimento peppers (seeds removed)
• 2 Tbs. butter
• Dash of Angostura Bitters
• Salt and pepper to taste

Instructions

1. In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
2. Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve.