Caribbean cuisine is known for its bold flavors, vibrant spices, and unique ingredients; one such ingredient is cassava.

Cassava dumplings are a delightful, easy-to-make dish that can be enjoyed on their own or as a side to complement various Caribbean meals.

In this post, we’ll share a simple, foolproof recipe for making cassava dumplings at home, along with tips on preparing, cooking, and enjoying them.

So what are cassava dumplings?

Caribbean dumplings are a staple in many island households. These soft, dough-like balls or flattened pieces are boiled and served as a side dish with meats, fish, or stews.

Dumplings are versatile and come in different variations. The main ingredients often are flour, cornmeal, or cassava. Cassava dumplings, in particular, are made from cassava, a starchy root vegetable.

They have a slightly chewy texture and a mild flavor, making them the perfect companion to rich and savory dishes.

Where Do You Get Cassava?

Cassava is available in most grocery stores, especially in areas with a large Caribbean, African, or Latin American population.

You can find it in the produce section as a fresh root or in the frozen section, pre-peeled and cut.

If you’re looking for cassava flour instead, most health food stores and online retailers also carry it, as it’s become popular in gluten-free and Paleo diets.

How Do You Know When Cassava Dumplings Are Finished?

You’ll know they’re done when they rise to the surface of the boiling water and have a slightly firm but tender texture. This process usually takes about 15-20 minutes.

To double-check, you can poke one with a fork to ensure it’s cooked; the inside should not be doughy but soft and cooked.

What Do You Eat with Cassava Dumplings?

Cassava dumplings are extremely versatile and can be eaten with many dishes like:

Stewed meats (like chicken, beef, or pork)
Saltfish or fried fish
Curried dishes
Soups or broths (especially fish or goat soup)
Vegetables or sautéed greens

The neutral flavor of cassava dumplings makes them perfect for soaking up the rich sauces and spices in these dishes.

Cassava vs. Cassava Flour

Cassava comes in two main forms: fresh cassava and cassava flour. Fresh cassava is a whole root vegetable that you can peel, grate, or boil before using.

It’s perfect for making dumplings, soups, or even frying into chips. Cassava flour, on the other hand, is dried and ground cassava. It has a fine texture and is a great gluten-free alternative to wheat flour.

Although you can use cassava flour in baked goods, tortillas, and even dumplings, fresh cassava root is best for making traditional Caribbean cassava dumplings because it has more moisture and a stronger flavor.

How to Store Cassava Dumplings

You can store leftover dumplings in the refrigerator for 2-3 days. To reheat, steam or boil them for a few minutes until they’re heated through. Avoid microwaving, as this can make the dumplings tough.

You can also freeze uncooked dumplings by laying them flat on a baking sheet and then transferring them to a freezer-safe bag once frozen.

Cook them directly from frozen without thawing by adding an extra 5-7 minutes to the boiling time.

Easy Cassava Dumplings Recipe

Ingredients:

2 cups of grated fresh cassava (or 1 ½ cups of cassava flour as a substitute)
1 cup of all-purpose flour (optional if using fresh cassava)
1 teaspoon of salt
Water (enough to form a dough)

Instructions:

Prepare the Cassava:

If using fresh cassava, peel the root and grate it finely. Fresh cassava can be slightly tough, so grate it thoroughly.

If using cassava flour, skip this step and move on to mixing the dough.

Make the Dough:

In a large mixing bowl, combine the grated cassava (or cassava flour) with the all-purpose flour and salt.

Slowly add water, a little at a time, and mix the ingredients with your hands or a spoon. Continue adding water until the dough comes together and has a smooth, pliable consistency. The dough should be firm but not too sticky.

Form the Dumplings:

Break off small pieces of the dough and roll them into balls or flatten them slightly into disc shapes. Typically, dumplings are about the size of a golf ball.

Boil the Dumplings:

Bring a large pot of salted water to a boil. Drop the dumplings into the water, making sure not to overcrowd the pot.

Boil the dumplings for about 15-20 minutes, or until they float to the top and are cooked through. You can test one by cutting it open to ensure the inside is soft and no longer doughy.

Serve and Enjoy:

Once cooked, drain the dumplings and serve them hot with your choice of dish. They pair especially well with stews, soups, or any saucy meal!

Tips for Making Perfect Cassava Dumplings:

Don’t overwork the dough: Over-kneading the dough can make the dumplings tough, so mix just until combined.

Adjust the water: Depending on the moisture in your cassava, you may need more or less water. Add water slowly to avoid making the dough too wet.

Add herbs or spices: For extra flavor, mix in chopped herbs (like parsley or thyme) or a dash of garlic powder into the dough.

Conclusion

Making cassava dumplings is a fantastic way to experience Caribbean flavors in a simple and satisfying dish. These dumplings are easy to prepare, versatile, and can be paired with many meals. Plus, they offer gluten-free options.

Read More Caribbean Dumplings:

Caribbean Cornmeal Dumplings.