Dombolo

Step 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tbsp sugar and 1 tsp salt in a large bowl. Pour in 1 ¼ cups lukewarm water and 1 tbsp sunflower oil and stir into a shaggy dough.

Step 2: Knead on a lightly floured surface until smooth and springy; the dough should be soft and just tacky, not sticky.

Step 3: Put the dough in an oiled bowl, cover and leave in a warm spot until doubled in size.

Step 4: While the dough rises, heat 3 tbsp sunflower oil in a wide, heavy pot with a tight lid over a medium heat and fry 1 onion until soft and golden.

Step 5: Stir in 3 garlic cloves, 1 tbsp mild curry powder and 1 tsp paprika and fry for 1 minute until fragrant, without letting the spices burn.

Step 6: Add 14 oz chopped tomatoes, 2 carrots and 2 potatoes and cook for 5 minutes, stirring, until the tomato darkens slightly.

Step 7: Add 14 oz cooked sugar beans, 3 ¼ cups water and 1 tsp salt, bring to the boil, then lower to a steady simmer for 10 minutes. The stew should be soupy at this point; the dumplings need that liquid to make steam.

Step 8: Knock back the risen dough, divide it into 6 pieces and roll each into a smooth ball. Leave them to puff for 10 minutes on a floured board.

Step 9: Stir 3 ½ oz spinach into the stew if using. Lay the dough balls on top of the simmering stew, spaced apart because they will double in size.

Step 10: Cover with the tight lid, turn the heat to low-medium so the stew keeps bubbling gently, and steam without lifting the lid until a skewer pushed into a dumpling comes out clean and the dumplings spring back when pressed.

Step 11: Serve straight from the pot, a dumpling per person with plenty of stew. For ujeqe instead, put the whole risen dough in a greased heatproof bowl, cover tightly with greased foil, stand it on a trivet in a large pot of simmering water halfway up the bowl, and steam for 1 hour, topping up the water, until a skewer comes out clean.