by George Llewellyn
A traditional dish for Jamaican school lunch.
Recipe for 4 servings.
Bulgur Dumplings
Ingredients:
- 100 g bulgur (about ½ cup)
- 1 tsp salt
- 4 pinches black pepper
- 2 pinches ground nutmeg
- ½ bird chili, finely chopped
- 200 ml water (about ¾ cup + 1 tbsp)
- a small knob of butter or margarine
- 100 g wheat flour (about ¾ cup)
- 100 g yellow cornmeal (about ¾ cup)
- 1 sprig thyme, leaves picked
- 1 sprig oregano, leaves picked
Method:
Prepare the bulgur in advance, either the day before or 2–3 hours ahead. Combine the bulgur with salt, pepper, nutmeg and the chopped chili. Add the water and butter (or margarine), bring to a boil, then simmer gently for about 7 minutes. Remove from the heat, cover and let it soak until all the liquid has been absorbed. Leave to cool.
Knead the wheat flour, cornmeal and the picked herb leaves into the bulgur mixture. Add a little water at a time as needed until you get a smooth, workable dough. Let the dough rest for 30 minutes. Shape into dumplings about the size of table tennis balls and let them rest for another 30 minutes.
Vegetable Soup
Ingredients:
- 1 onion
- 1 carrot
- 1 red bell pepper
- ¼ celery stalk
- ½ leek
- 3 tbsp peas (fresh or frozen)
- 1 garlic clove
- 1 tsp salt
- ¼ tsp black pepper
- 1 bay leaf
- 1 pinch ground allspice
- sesame oil, for sautéing
- 2 liters water (about 8½ cups)
Method:
Dice the onion, carrot, bell pepper and celery, and slice the leek into fine strips. Sauté the vegetables and peas in a little sesame oil. Pour in the water to make the broth. Finely chop the garlic and add it along with the salt, pepper, bay leaf and ground allspice. Simmer gently until the vegetables are just tender.
Add the dumplings to the simmering soup and cook for about 20 minutes. Once they float to the surface, they are done. Garnish with fresh herbs before serving.
This recipe is vegetarian/vegan (if using margarine) and contains gluten.
