"This dish is sweet, spicy, and filling. It brings back memories of my grandmother and aunts cooking dinner back in Trinidad. Serve with plantain and fresh goat cheese for a wonderful west indian meal."
In bowl combine cornmeal, salt, flour and carrot. Add water and kneed into a smoth dough. Cover with damp tea towel or cloth and put aside. (don't refrigerate)
Melt butter in large pot and add coconut milk, evapotated milk, vegetable stock, carrot, tomato paste, thyme, pepper, cinamon and bitters. Add salt and pepper to taste. Bring to boil, then reduce heat to medium.
Roll dumplings into inch wide balls and dump into pot. Dumplings are ready when they rise to the surface (about 15 minutes)