Hot gumbo dip served in a bowl

Hot gumbo dip

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(1 ratings)

Prep: 20 mins Cook: 30 mins plus cooling

Easy

Serves 6

Serve this smoky, chunky veg gumbo dip with Tom Kerridge's Southern-fried prawns. It makes an excellent condiment for an American-themed platter

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal70
  • fat4g
  • saturates0g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein2g
  • salt0.1g

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, crushed
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 green pepper, finely chopped
  • ½ x 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100ml chicken or vegetable stock
  • 1 bay leaf
  • 4 spring onions, trimmed and sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  1. Heat the oil in a frying pan and sizzle the onion for 10-15 mins. Add the garlic, spices and green pepper and fry for 1 min more.

  2. Tip in the tomatoes, stock and bay leaf, bring to the boil and simmer for 20 mins until thick. Season and stir in the spring onions. Leave to cool before serving. Will keep in an airtight container in the fridge for up to four days.

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