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Pig Tail Bouillon with Dumplings
Pig Tail Bouillon with Dumplings is a traditional Saint Lucian recipe for the classic stew of salted pig taills and beans in a coconut milk base with vegetables, seasoning peppers and green seasoning finished with dumplings. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Pig Tail Bouillon with Dumplings.
prep time
40 minutes
cook time
50 minutes
Total Time:
90 minutes
Serves:
8
Rating: 
Tags : Chilli RecipesHerb RecipesPork RecipesVegetable RecipesBean RecipesSaint-lucia Recipes
This hearty Saint Lucian Pig Tail Bouillon combines tender pig tails, creamy coconut milk, root vegetables, dumplings and vibrant Caribbean spices. Breadfruit is a staple in Saint Lucia and you will find it cooked many ways and added to many dishes, this is just one way in which it's prepared.
Ingredients:
200g dried pink beans
300g
Salted pig tails, desalted over night
80ml freshly made
coconut milk
1 large carrot, peeled and chopped
3 seasoning peppers, chopped
1 tbsp
green seasoning
2 tbsp fresh parsley
1 large plantain, peeled and chopped
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano, crumbled
1 tsp thyme
150g pumpkin, peeled and chopped
300g yam, peeled and chopped
1 large onion, chopped
5 garlic cloves, minced
oil for frying
For the Dumplings:
360g plain (all purpose) flour
250ml water
Method:
Begin by cooking the beans. In a large pot, add the pink beans and enough water to cover. Bring to a boil, then reduce the heat and simmer until tender (about 50-80 minutes).
If using salted pig tail, soak it in plenty of water over night. The following day, place in a large pot, cover with plenty of water then bring to a boil and continue boiling for 10–15 minutes to reduce the salt. Rinse and set aside until cool then chop into bite-sized pieces.
Place a large pot over medium heat. Add a splash off oil and use to fry the onion, garlic, and green seasoning, stir-frying until fragrant (about 2 minutes). Add in the pig tail followed by the seasoning peppers, pumpkin, parsley, thyme, oregano, and water. Stir well to combine then bring to a boil, reduce to a simmer. Once the pumpkin is tender (about 10 minutes) mash it against the side of the pot to thicken the sauce.
Add in the yam and plantain. Stir to combine, bring to a simmer and cook for 20-25 minutes, until the vegetables are tender,
For the Dumplings: Sift the flour into a mixing bowl then gradually add water, a little at a time, mixing until a soft dough forms. It should be slightly sticky but firm enough to handle. Pinch off small pieces of dough (about black grape size) and roll them into small balls. Drop the dumplings into the simmering pig tail bouillon during the last 10–15 minutes of cooking. Make sure the bouillon is simmering gently so the dumplings cook through.
Finally, add the carrots and coconut milk to the stew, bring back to a simmer and cook until the carrots are tender (about 10 minutes). Serve hot.
