PILCHARD STEW WITH Chakalaka & Dumplings


Cooking Time Icon

Cooking Time
20 Minutes

Serves Icon



  • 410 g tin of Pilchards in tomato sauce
  • 410 g tin of Chakalaka Mild & Spicy
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 medium carrots, sliced
  • 410 g tin chopped tomatoes
  • 2 cups (500 ml) water
  • 4 springs of thyme
  • Salt and pepper to season
  • 120 g cold butter, cubed
  • 2 cups (500 ml) self-raising flour
  • 1 Tbsp fresh herbs, chopped
  • 1 cup (250 ml) cheddar cheese, grated
  • ½ cup (125 ml) full cream milk


  1. In a medium pot sauté the onion and garlic. Add the carrots and cook for 5 minutes. Add tomatoes, stock, thyme and bay leaves.
  2. Simmer for 15 minutes then add the fish and cook for further 10 minutes.
  4. Rub the butter into the flour until it resembles breadcrumbs.
  5. Stir in the cheese and herbs and make a well in the centre. Add the milk gradually while you stir it with a knife.
  6. Shape the dough into 8 - 12 balls, flatten slightly and arrange them on top of the fish stew. Cover and simmer for 15 – 20 minutes or until dumplings are cooked.


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