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Season stew beef with salt and pepper to thoroughly cover all sides
Heat the oil an oven safe Dutch oven pan over medium heat. Add stew beef and turkey sauté, about 2 -3 minutes per side, until beef slightly browns up.
Add onions, green onions, garlic, thyme, bay leaf, paprika, and allspice and sauté for about 3-5 minutes.
Pour in coconut milk, broth, and beans and bring to a boil and let it cook for about 40 minutes or more depending on your choice of protein. If using a tough cut of meat is preferable to cook first before adding the beans.
While the stew is simmering make the spinners by combining water, flour and garlic salt in a medium bowl-knead dough for about 30 seconds to 1 minute to form soft dough.
Divide dough into 10-14 equal pieces.
Shape dough by rolling with your hands, as if you are making a log- somewhat like a sausage. Repeat the process until finish. Set aside
About 15 minutes or more before stew is ready, gently drop dumplings into the pot – you may have to add more water or coconut milk if needed
Let it cook until tender- about 15-20 minutes.
Adjust seasonings salt and pepper
Serve piping hot