This recipe, dumpling and smoke herring, is a testament to the power of food to evoke emotions and memories. The “homely” feeling that it provides is a sense of familiarity and comfort that is often associated with home-cooked meals. It is a feeling that brings to mind cozy nights spent with loved ones, the warmth of a roaring fire, and the simple pleasure of good food.
The recipe itself is a classic and can be easily recreated in any kitchen. It is a dish that is both nutritious and delicious, made with wholesome ingredients that are easy to find. The process of making it is simple and straightforward, requiring only a few basic kitchen tools and techniques. Whether you are a seasoned cook or just starting out, this recipe is sure to provide a sense of comfort and satisfaction that is unmatched by any other dish.
Prep Time: 15minutes
Cook Time: 30minutes
Total Time: 45minutes
Course: Seafood
Cuisine: Caribbean, creole
Ingredients
- 1/2 lb smoked herring
- 3 to matoes chopped
- 1 small onion chopped
- 3 cloves garlic chopped
- 7 leaves chadon beni chopped
- pepper to taste optional
- 2 tbsp. oil coconut oil
Instructions
- Boil the dumpling, drain, and set aside. (Note: When the dumpling floats to the surface it is ready. You can double check by cutting one with a knife or edge of a spoon.)
- Boil the smoked herring, clean and break into small pieces.
- In a medium sized pot, heat the oil over a medium flame and saute the onion, garlic and chadon beni. Add the tomatoes and allow to cook for about 1 1/2 minutes.
- Then add the smoked herring and mix thoroughly with the rest of ingredients,and add pepper (optional). To make a little sauce you can add about 1/2 cup of water and allow to simmer for approx. 2 minutes.
- Serve hot with the dumplings.
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Recipe © Simply Trini Cooking. All rights reserved
Dumpling and Smoke Herring
Ingredients
- 1/2 lb smoked herring
- 3 to matoes chopped
- 1 small onion chopped
- 3 cloves garlic chopped
- 7 leaves chadon beni chopped
- pepper to taste optional
- 2 tbsp. oil coconut oil
Instructions
- Boil the dumpling, drain, and set aside. (Note: When the dumpling floats to the surface it is ready. You can double check by cutting one with a knife or edge of a spoon.)
- Boil the smoked herring, clean and break into small pieces.
- In a medium sized pot, heat the oil over a medium flame and saute the onion, garlic and chadon beni. Add the tomatoes and allow to cook for about 1 1/2 minutes.
- Then add the smoked herring and mix thoroughly with the rest of ingredients,and add pepper (optional). To make a little sauce you can add about 1/2 cup of water and allow to simmer for approx. 2 minutes.
- Serve hot with the dumplings.
