Sweet Potato Gumbo with Cornbread Muffins

A vegetarian gumbo combining okra and sweet potato, served with homemade spicy chili cornbread muffins.

Vegetarian Dinner Spicy Sweet Potato Gumbo

Estimated Nutrition

Calories

602.1

kcal / serving

3612.4 kcal total

Carbs

80.5g

per serving

482.9 g total

Fat

25.4g

per serving

152.1 g total

Protein

13g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

pinch

Bicarbonate Soda

Dairy

125

Milk

piece

Egg

free-range, beaten

100

Butter

to serve

GrainsCereals

225

Polenta

115

Plain Flour

Liquids

150

Vegetable Stock

NutsSeeds

clove

Garlic

peeled, finely chopped

tsp

tsp

tsp

tsp

tsp

piece

OilsFats

tbsp

Vegetable Oil

Vegetables

300

Creamed Corn

canned

piece

Bird's-Eye Chilly

finely chopped

piece

Red Onion

peeled, finely chopped

stalk

Celery

trimmed, finely chopped

piece

Red Chilli

finely chopped

440

Chopped Tomato

canned

piece

Okra

ladies' fingers

400

Sweet Potato

peeled, cubed

100

Cabbage

very finely shredded

Method

Stir in the milk, beaten eggs, creamed corn, and chopped chillies.

Spoon the batter into a 12-hole muffin tin and bake for 18-20 minutes.

Heat oil in a pan and fry the onion, celery, chillies, and garlic until soft.

Stir in the salt, thyme, cayenne, oregano, white pepper, and bay leaf.

Mix the polenta, baking powder, bicarbonate of soda, and flour together in a bowl.

Add the stock, chopped tomatoes, and okra then bring to a boil.

Serve the gumbo with buttered cornbread muffins on the side.

Preheat the oven to 180°C.

Stir in the sweet potato and cabbage and cook for 12-15 minutes until tender.