Cassava Dumplings in Stewed Saltfish

Indulge in the warm and comforting flavors of the Caribbean with this recipe for Cassava Dumplings in Stewed Saltfish. Perfect for a cozy dinner, this dish brings together the hearty textures of cassava dumplings and the savory taste of salted cod, creating a meal that's both satisfying and exotic.

Ingredients

🥔 2 cups cassava flour Bob’s Red Mill Cassava Flour
💧 1 cup water
🧂 1 teaspoon salt Morton Kosher Salt

For the Stewed Saltfish:
🐟 1 pound salted cod Goya Salted Cod Fish
🧅 1 medium onion, sliced Vidalia Sweet Onions
🌶️ 1 scotch bonnet pepper, finely chopped
🍅 1 can 14.5 oz diced tomatoes Hunt's Diced Tomatoes
🌿 1 tablespoon fresh thyme McCormick Culinary Thyme Leaves
🧄 3 cloves garlic, minced Spice World Fresh Garlic
🫒 2 tablespoons olive oil Bertolli Extra Virgin Olive Oil
🌿 2 scallions, chopped
🌿 1/2 teaspoon black pepper McCormick Ground Black Pepper

Instructions

1- Prepare the salted cod:

• Rinse the salted cod under cold running water to remove excess salt.
• Place the fish in a pot, cover with water, and bring to a boil. Boil for about 20 minutes.
• Drain the water, rinse the fish again, and repeat the boiling process to further remove excess salt.
• Once done, shred the fish into small pieces and set aside.

2- Make the dumplings:

• In a bowl, combine the cassava flour and salt. Gradually add water while mixing until a dough forms.
• Knead the dough until smooth, then divide into small pieces and shape each piece into a small dumpling.
• Bring a pot of salted water to a boil and add the dumplings. Cook until they float to the surface, about 8-10 minutes. Drain and set aside.

3- Cook the stew:

• In a large skillet, heat the olive oil over medium heat.
• Add the onions, garlic, and scotch bonnet pepper, sautéing until the onions become translucent.
• Stir in the diced tomatoes, thyme, and black pepper. Cook for 5 minutes until the mixture thickens slightly.
• Add the shredded saltfish to the pan, mixing thoroughly with the tomato mixture. Cook for another 10 minutes, allowing flavors to meld.
• Finally, add the cooked dumplings and scallions to the skillet, gently mixing them with the stew. Cook for an additional 5 minutes to warm through.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 450 per serving
Proteins: 32g per serving
Fats: 15g per serving
Carbohydrates: 50g per serving
Equipment:

• Pot for boiling KitchenAid Professional Stockpot
• Skillet Cuisinart Chef’s Classic Skillet

Cooking Tips

• Be cautious when handling scotch bonnet peppers, as they are extremely hot. Consider using gloves.
• Taste the stew before adding more salt, as the saltfish may still be salty enough.

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Cassava Dumplings in Stewed Saltfish

Posted by Waivio guest: @waivio_didi