Madongo dumplings
St. Vincent & Grenadines · Latin America
Madongo dumplings are an arrowroot preparation eaten in Saint Vincent and the Grenadines, with coconut and nutmeg. Edward L. Powe recorded a household recipe from Estina, the mother of his host Greta Baptiste, during a stay in Sandy Bay. Her ingredients were milled arrowroot flour, salt, sugar, coconut and nutmeg.[1]
The arrowroot is moistened and formed into a ball, then cooked in hot water. After cooling, it is kneaded with the other ingredients, cut into portions and fried or baked. Powe’s account also notes that the cooked preparation can be eaten before that final frying or baking.[1]
References
Sources checked:
- Carib Reserve Cuisine at Sandy Bay, St. Vincents & the Grenadines, p.2 — Edward L. Powe / BLAC Foundation
image credit
- creator:
- Ll1324
- source:
- Wikimedia Commons
- license:
- CC0 1.0
- modified:
- Copied from Wikimedia Commons and re-encoded for Gochizu; used as a visual approximation because no exact allowed image was found.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.