Mama’s Cassava Dumpling Stew

This week I’m posting a recipe close to home. My Mama’s menu I call it. A little bit more about my mama, she lives in New York (originally from Trinidad), and visits my sister and I out here (Albuquerque) every few months. An added bonus is the food she makes while she is here. My neighbors have mentioned to me that they know when she is in town because they smell the aroma through the vents (I live in an apartment).

I posted this on Plain Talk’s Google Page and the results were astounding. People liked, shared and asked for recipes. So I figured you guys might like it as well. Hang on to your hats foodies, here comes my mama’s Cassava Dumpling Stew.

Cassava dumpling stew

She made this for my birthday. OMG what a present! The original recipe by Caribbean Pot called for stewed beef and coconut dumplings instead she made cassava dumplings and substituted beef for chicken. Click here for the original recipe.

Cassava dumpling stew in a pot

Cassava dumpling stew


2 lbs chicken — cut to your liking
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic — thinly sliced or crushed
1 teaspoon ginger grated
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion — diced
1 tomato — diced
1 tablespoon green seasoning
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 scallion
2 sprigs of fresh thyme (1 teaspoon dried)

Dumpling ingredients

1 cup of grated cassava
1 1/2 cups flour
pinch of salt
1/2 cup coconut milk
1 teaspoon of sugar

Here’s how the original chef Chris De La Rosa did it. Remember if you are making cassava dumplings substitute coconut flakes with grated cassava. I look forward to hearing your results.

Happy eating!


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