Entree: Saint Vincent and the Grenadines – Arrowroot Dumplings (Boiled starchy dumplings made from arrowroot flour, served in a coconut-scented broth with fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 12 hrs

Total 12 hrs 45 min

Ingredients

- 2 cups (240 g) arrowroot flour/starch
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (28 g) unsalted butter, softened
- 1 cup (240 ml) warm water (plus extra if needed)
- 1 lb (454 g) salted cod, soaked 12–24 hours with water changes, drained and flaked
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz /170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 whole scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 can (14 fl oz /414 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 g) chopped scallion or parsley
- Lime wedges for serving

Instructions

1. Prepare the salted cod by rinsing and soaking 12–24 hours in the refrigerator, changing the water 2–3 times; drain and flake into bite-size pieces.
2. Make the dumpling dough: in a bowl combine arrowroot flour and 1 tsp salt; cut in butter until crumbly. Gradually add warm water and mix until a soft, non-sticky dough forms (add a little more water if too dry). Knead briefly and divide into 12–16 golf-ball sized portions; roll into smooth balls.
3. In a large pot or deep skillet, heat oil over medium heat. Sauté onion until soft, 4–5 minutes. Add garlic and optional pepper and cook 1 minute until fragrant.
4. Add flaked cod and thyme and sauté 2–3 minutes to warm. Pour in coconut milk and fish stock, bring to a gentle simmer and season lightly (remember the cod may still be salty).
5. Drop the dumplings into the simmering broth in a single layer. Cover and simmer gently until dumplings are translucent and cooked through, about 12–15 minutes. Stir gently once or twice to prevent sticking and to distribute heat.
6. Taste and adjust seasoning with additional salt if needed. Stir in chopped scallion or parsley just before serving.
7. Serve hot with broth spooned over the dumplings and lime wedges on the side. Leftovers keep refrigerated for 2 days; reheat gently to avoid breaking dumplings.