Succotash Casserole Stew with Cornmeal and Okra Dumplings

This is a late summer, early fall dish at its best but can be made all year round. You can make this as a stew with dumpling toppings or as a “pie” baked in the oven with a cornmeal “crust”. While succotash is really a native American dish, the recipe for the cornmeal mixture is based on a traditional African bread-like staple known as fufu, coo-coo, funchi or even cous-cous, depending on the country of origin.