Mélange Travel & Lifestyle Magazine July 2017 - Page 600
(Makes 6 servings)
CASSAVA DUMPLING INGREDIENTS
3 cups of flour
½ c finely grated cassava
1 tsp salt and 1 tbsp brown sugar
Place all ingredients in a bowl and gradually add room
temperature water and knead into a stiff dough and set aside.
Set up a pot to boil water adding salt and a little vegetable oil.
Using a rolling pin, roll dough onto a flat floured surface about
½ inch thick and, using a sharp knife cut into squares.
For a fancy finish you can use a cookie cutter of your favorite
shape ( I like hearts )
When the water boils, add the dumplings and keep stirring
periodically. When the dumplings start floating to the top,
allow them to cook for 10 more mins and they should be done.
Strain and allow cool water to run over them and set aside.
CURRIED CRAB INGREDIENTS
2 lbs crab meat (not precooked)
fresh chadon beni / cilantro
2 medium onions diced
pimento peppers / flavor peppers
salt for taste
Using a food processor, mince chadon
beni/cilantro, peppers and garlic
To the defrosted crab meat, squeeze
½ lime and add some of the minced
seasoning mix along with salt and a
small piece of scotch bonnet pepper for
a kick (this is optional)
In an iron pot, heat vegetable oil on
medium to high heat, add about 3 tbsp
of curry powder and allow to darken.
Add the minced seasoning and onions,
stir and allow to simmer for a bit
Add the seasoned crab, mix into the
curry (add a little water to create a
When it is almost cooked add about 2
tbsp of coconut milk for rich Caribbean