Saltfish and Cassava Dumplings
- ๐ 200g Saltfish, Goya
- ๐ฟ 1 Tablespoon Olive Oil, Bertolli Extra Virgin
- ๐ถ๏ธ 1 Medium Onion, chopped
- ๐ง 2 Cloves Garlic, minced
- ๐ 1 Tomato, diced
- ๐ 1 Bell Pepper, diced
- ๐ฅฅ 1 Cup Coconut Milk, Native Forest
- ๐ฟ 1 Teaspoon Thyme Leaves
- ๐ฅ 1 Carrot, sliced
- ๐ฅ 2 Cups Cassava Flour, Bob's Red Mill
- ๐ฑ 1 Teaspoon Salt, Morton
- ๐ง 1 Cup Water
- ๐ง 2 Tablespoons Butter, Kerrygold
- ๐ถ๏ธ 1 Teaspoon Pepper Sauce, Grace
Experience a taste of the Caribbean with this hearty Saltfish and Cassava Dumplings recipe. This classic dish combines the flavorful, salted goodness of fish with comforting cassava dumplings, making it ideal for a satisfying lunch or dinner. Perfect for those who love trying new flavors with a traditional touch.
Experience a taste of the Caribbean with this hearty Saltfish and Cassava Dumplings recipe. This classic dish combines the flavorful, salted goodness of fish with comforting cassava dumplings, making it ideal for a satisfying lunch or dinner. Perfect for those who love trying new flavors with a traditional touch.
Ingredients
๐ 200g Saltfish, Goya
๐ฟ 1 Tablespoon Olive Oil, Bertolli Extra Virgin
๐ถ๏ธ 1 Medium Onion, chopped
๐ง 2 Cloves Garlic, minced
๐
1 Tomato, diced
๐ 1 Bell Pepper, diced
๐ฅฅ 1 Cup Coconut Milk, Native Forest
๐ฟ 1 Teaspoon Thyme Leaves
๐ฅ 1 Carrot, sliced
๐ฅ 2 Cups Cassava Flour, Bob's Red Mill
๐ฑ 1 Teaspoon Salt, Morton
๐ง 1 Cup Water
๐ง 2 Tablespoons Butter, Kerrygold
๐ถ๏ธ 1 Teaspoon Pepper Sauce, Grace
Instructions
1- Prep the Saltfish:
- Soak the saltfish in cold water overnight or boil it for at least 20 minutes to remove excess salt.
- Drain and flake into pieces.
2- Prepare the Dumpling Dough:
- In a mixing bowl, combine cassava flour, Morton salt, and water until a dough forms.
- Knead for about 5 minutes until smooth.
- Shape the dough into small, round dumplings.
3- Cook the Dumplings:
- Bring a pot of water to a boil and add the dumplings.
- Cook for about 10-12 minutes until they rise to the surface.
- Remove and set aside.
4- Cook the Saltfish:
- In a large pan, heat Bertolli olive oil over medium heat.
- Add the carrot slices, onion, garlic, bell pepper, and tomato. Sautรฉ until soft.
- Add the saltfish to the pan. Cook and stir for 5 minutes.
- Pour in the Native Forest coconut milk and add thyme leaves. Bring to a simmer.
- Add the Grace pepper sauce for heat. Simmer for another 5 minutes.
5- Combine and Serve:
- Gently fold the dumplings into the saltfish mixture, ensuring they are well-coated.
- Add Kerrygold butter and mix until melted and combined.
- Serve hot with a sprinkle of thyme on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories per Serving: 350
Proteins: 10g
Fats: 15g
Carbohydrates: 45g
Equipment:
- Pot, Cuisinart 7QT Stockpot
- Frying Pan, T-fal Nonstick Fry Pan
- Mixing Bowl, Pyrex Glass Mixing Bowl
- Wooden Spoon, OXO Good Grips Wooden Spoon
Cooking Tips
- Ensure the saltfish is adequately desalted to avoid an overpowering salt flavor.
- Adjust the pepper sauce amount to control the dish's spice level.
#saltfish #cassavadumplings #caribbean #comfortfood #homemade #tastytraditions
Taylor's Corner: https://www.youtube.com/@itstaylorscorner
Saltfish and Cassava Dumplings
Posted by Waivio guest: @waivio_didi
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