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Ingredients:

500g (about) chicken/pork/beef/goat (or a mixture), cut into bite-sized pieces
500g pumpkin, cubed
400g pre-cooked Red beans/lentils (tinned can also be used)
300g Potatoes
1kg High Gluten Flour (eg strong bread flour)
1 Onion, chopped
300g Carrots, diced
6 garlic cloves, minced
50g Ginger, peeled and grated
1 habanero Chilli Pepper
hot pepper sauce, to taste
3 tbsp medium Madras Curry powder
Salt and freshly-ground black Pepper, to taste
400ml Coconut milk
Dasheen (taro) leaves/Spinach leaves
Herbs : Coriander, Basil and spring onions, seasoning peppers, chadon benny (culantro), oregano etc
Vegetable oil for frying
Water

Method:

Place a large pot over medium heat. Add in a splash of oil and use to fry the meat until nicely browned all over. Remove the meat with a slotted spoon and set aside.

For the Dumplings: Sift the flour into a bowl then mix in in chopped up herbs of your choice (about 6 tbsp). Season with salt and freshly-ground black pepper or whatever other seasonings you may want to add.

Mix the dry ingredients together and slowly add in water until the mixture is of a somewhat 'damp' consistency. Not soggy or like bread dough but a bit more dry.

Knead together, separate and stretch out the dough. Roll into log like shapes and cut to your preferred sizes. Set aside, covered with a damp cloth, for when you start to make the bouillon. Toss with some flour and cover with a kitchen towel.

For Bouillon: Place the saucepan used to fry thee meat (no need to clean) back over medium heat. Add a little more oil and once hot scatter over the curry powder and stir-fry for a minute. Now add the pumpkin and stir fry until it begins to caramelize (add more oil as needed).

Add the carrots and fry for 2 minutes then add the onions. Cook for 3 minutes then add the garlic and cook for a minute. At this point add the chilli. Pour in just enough water to cover the ingredients then bring to a boil before adding your beans. Cook for about 10 minutes, or until heated through.

Return the meat to the pan, bring back to a boil and add more hot water if needed. Now cut your dumplings into 1cm lengths and add to the stock. Taste the stock and adjust the seasonings as needed.

Reduce the heat and add the coconut milk. Cook for 10 minutes. Finally add the dasheen or spinach leaves and your choice of chopped herbs. Bring to a simmer, cover and cook for about 15 minutes, or until the meat is tender.

Serve.