This is a Caribbean one pot that we used to make back home it’s very filling and will keep you for the whole day. It’s a Caribbean equivalent to a British stew! If you want a more spicy version add a teaspoon of my very hot sauce. 

Recipe for 4

• 200 g of chicken thighs skinless and boneless
• 40 g green lentils
• 100 g of spinach
• 150 g pumpkin
• 2 large new potatoes
• 1 large carrot
• 1 medium size white onion
• 100ml coconut milk
• One ripe plantain
• 1 jar of Chef Bernie’s cooking sauce
• 150 g plain flour
• Salt-and-pepper to taste
• Chopped parsley for garnish

Method

1. Wash and peel the carrot, onion and pumpkin.
2. Cut into bite size chunks
3. Carefully wash and chop the spinach
4. Empty the contents of the Chef Bernie jerk cooking sauce into a saucepan
5. Add the chicken, lentils & onion
6. Bring to the boil then turn down and simmer with lid on for 20 minutes
7. Add the carrot, potato and coconut milk and spinach, simmer gently  with lid on

To make the dumplings

1. Add the flour to a bowl and 80ml of cold water
2. Mix the flour and water together with a metal spoon and once it’s all mixed in then use your fingers to knead it into a dough, add a little more water if the mixture is too dry
3. Once the dough is soft, break off pieces and roll them in your hands to make small balls
4. Add the small dough balls and the plantain into the pot and cook for a further 10 minutes

Serve and enjoy