Cornmeal Dumplings: In large bowl, whisk together cornmeal, chili flakes, baking powder, salt and cumin. Toss together cheese and flour; stir into cornmeal mixture.

In separate bowl, whisk together eggs, milk and oil; lightly stir into cornmeal mixture until thoroughly mixed. Let sit 10 minutes.

In large saucepan, bring 12 cups/3 L lightly salted water to boil; drop dough by 1 tbsp/15 mL into boiling water. Cover and simmer until no longer doughy in centre, about 15 minutes. With slotted spoon, transfer to plate; let drain. Pour cooking liquid through fine sieve; reserve 3 cups/750 mL liquid.

In small bowl, stir together chili powder, coriander, cumin, salt and cinnamon; stir in 3 tbsp/45 mL water to make paste. Set aside.

Cut onion into four thick slices; place on rimmed baking sheet with tomatoes, cut side up, and garlic. Brush both sides of onion, tops of tomatoes and garlic cloves with about 1-1/2 tsp/7 mL of the oil. Place under hot broiler until tomatoes and onions are tender and somewhat charred and garlic cloves are tender, about 5 minutes.

Remove skin from tomatoes and any heavily charred outer skin of onion; squeeze garlic flesh out of skins. Chop onions and tomatoes coarsely and place in food processor with garlic; whir until almost smooth.

In Dutch oven or large saucepan, heat remaining oil over medium heat; fry spice paste, stirring constantly, until fragrant, 3 to 4 minutes. Stir in onion mixture; increase heat to medium-high and fry, stirring often, until oil begins to separate, about 12 minutes.

Stir in reserved dumpling cooking liquid and sweet potatoes; reduce heat, cover and simmer until potatoes are almost tender, about 10 minutes. Stir in lima beans; simmer for 5 minutes. Add dumplings to stew; cover and cook until dumplings are heated through, about 5 minutes.

Makes 4 to 6 servings.