Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 cups mielie meal, 0.5 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, mixing well to ensure even distribution of dry ingredients.

2. 2

   Add 1 cup mashed cooked butternut squash, 2 tablespoons harissa paste, and 0.5 cup milk to the dry mixture, stirring until a cohesive, slightly sticky dough forms.

3. 3

   Divide the dough into 12 equal portions and gently roll each portion into a ball, about 1.5 inches in diameter.

4. 4

   Prepare a steamer by adding enough water to the pot below the steamer basket and bringing it to a simmer over medium-high heat. Carefully place the dumplings in the steamer basket, ensuring they do not touch each other, and steam for 18-20 minutes, or until cooked through and firm to the touch.

5. 5

   While the dumplings are steaming, heat 1 tablespoon olive oil in a medium saucepan over medium heat; add 0.5 cup finely chopped onion and sauté for 5 minutes until softened.

6. 6

   Stir in 2 minced garlic cloves and 0.5 teaspoon dried thyme, cooking for another minute until fragrant, then add 1 can (14.5 oz) crushed tomatoes, 0.5 cup vegetable broth, and 1 teaspoon sugar, bringing the mixture to a gentle simmer for 10-12 minutes to thicken the gravy, seasoning with salt and pepper to taste.

7. 7

   Serve the hot steamed Harissa Mielie Meal and Butternut Dumplings immediately, generously spooning the homemade tomato gravy over each serving.