One of my go-to vegan dishes has been this Jamaican classic. It’s taken me a while to find the particular ingredients and quantities to make this the succulent, tasty, feel-good recipe it has become. I have posted pictures of various versions on social media and people keep asking me to share the recipe. In fact, my mum and sister asked me just last week.

Now before I tell you how I responded, you need to know that I spend a lot of time writing for my business. A good 60% of my week is filled with writing proposals, reports, blogs, plans etc… So, when someone asks me to write a recipe, it just feels like work that I don’t want to do when I am chilling out.

Last week, I replied to a request from my mum and sister with a voice note detailing the ingredients. My sister was quite aghast upon realising she still had to write the recipe down.

But in the spirit of generosity and sharing, plus it’s the end of the week and I haven’t had to do that much written work in the last 24 hours. I’m feeling generous. So guess what?

You get a recipe, you get a recipe, in fact you all get a recipe!

Happy Friday everyone!



Cooked Red kidney beans (a whole tin or equivalent)

Pimento (I prefer whole but you can use the grounded version)

A sprig of thyme


Black pepper

A clove of garlic

1 Scotch bonnet pepper (deseeded if you prefer less heat)


Tomato ketchup

Coconut milk

Plain wholemeal (white) flour





  1. Cover the kidney beans with water in a pot to boil. There should be at least 2 inches of water above the beans.


  1. Add the scotch bonnet pepper, thyme, rosemary, pimento, garlic, salt, coconut milk and boil for ten minutes.


  1. In a bowl mix water into the flour to make a dough that is sticky but pliable, if there is too much water, you will not be able to mould the dumplings.


  1. Create spinners (dumplings) by rolling the mixture between your two hands.


  1. Add the dumplings to the pot.


  1. Leave to cook with the lid on for 20 minutes.


  1. Remove the lid, add the tomatoes sauce and leave it to reduce and thicken.


  1. When your happy with the thickness, serve with vegetables or rice or bulgar wheat or anything else that takes your fancy!