Haitian bouillon with dumplings and vegetables

• 450 g beef chuck or goat meat, cubed
• 950 ml beef or vegetable broth
• 470 ml spinach or watercress, chopped
• 2 large carrots, sliced into rounds
• 240 ml malanga or yam, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 30 ml epis (Haitian seasoning base)
• 240 ml all-purpose flour
• 60 ml water (for dumplings)
• 2 ml salt
• 1 scotch bonnet pepper (whole)
• 1 sprig thyme
• 15 ml lime juice

1. In a large pot, sear the meat over medium-high heat until browned. Add the broth, onion, garlic, and epis. Bring to a boil, then reduce heat and simmer until meat is tender (about 45-60 minutes). Ensure meat reaches an internal temperature of at least 145°F (63°C).
2. Add the carrots, malanga, and thyme to the pot. Simmer for 15 minutes.
3. Prepare the dumplings by mixing the flour, salt, and water in a small bowl until a stiff dough forms. Roll small pieces of dough between your palms to create long, tapered 'spinners'.
4. Drop the dumplings and the leafy greens into the simmering soup.
5. Add the whole scotch bonnet pepper for aroma (do not break it if you want to avoid high heat).
6. Simmer for another 15-20 minutes until the dumplings are cooked through and the broth has thickened.
7. Stir in the lime juice just before serving and remove the scotch bonnet and thyme sprig.

Serve hot in deep bowls. It is traditional to enjoy this as a one-pot meal, often on Saturdays or special family gatherings.