Sweet potato gumbo with cornbread recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 2 tbsp vegetable oil
• 2 celery sticks, chopped
• 2 red chillies, deseeded and chopped
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 tsp each salt, dried thyme, dried oregano, cayenne and white pepper
• 150ml vegetable stock, hot
• 400g can chopped tomatoes
• 24 okra
• 1 bay leaf
• 400g sweet potato, cut into 1cm cubes
• 100g cabbage, finely shredded For the cornbread
• 200g butter, melted, plus extra
• 300g plain flour, sifted
• 50g icing sugar, sifted
• 300g polenta
• 1 tbsp baking powder
• 1 medium egg, beaten
• 250ml milk
• Put the oil, celery, chillies, onion, garlic, salt, dried herbs, cayenne and pepper in a saucepan over a medium heat and cook, stirring, for 6 minutes.
• Add the stock, 150ml water, tomatoes, okra and bay leaf. Boil, then add the potato and cabbage. Cook for 15 minutes. Season, then discard the bay leaf.
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• 821kcals Calories
• 37.8g (20g saturated) Fat
• 16g Protein
• 107.8g (20.2g sugar) Carbs
• 2.4g Salt