Liberian Cassava Dumplings with Spicy Pepper Sauce

Be the first to rate

(No Ratings Yet)

Loading...

Soft, chewy cassava dumplings are a beloved Liberian street food and everyday staple, traditionally served with a fiery tomato-pepper sauce. This simple, gluten-free dish showcases cassava flour in its most essential form. Perfect alongside grilled fish, stews, or eaten on their own as a satisfying snack.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 3 gSaturated Fat
• 71 gCarbs
• 4 gFiber
• 4 gSugar
• 5 gProtein
• 420 mgSodium
• 380 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 20 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Cassava Dumplings

• 2 cups cassava flour
• 1/2 teaspoon fine sea salt
• 1 1/2 cups warm water
• 1 tablespoon palm oil, for greasing hands

For the Spicy Pepper Sauce

• 2 tablespoons palm oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 large ripe tomatoes, blended into a smooth puree
• 1 scotch bonnet pepper, pierced with a knife
• 1/2 cup chicken or fish stock
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon dried thyme

Directions

1. In a large mixing bowl, whisk together the cassava flour and salt. Slowly pour in the warm water while mixing with a wooden spoon until a stiff, slightly crumbly dough forms.
2. Turn the dough out onto a clean surface and knead firmly for 3-4 minutes, pressing the dough together until it holds its shape when squeezed. The texture should resemble playdough; add a tablespoon of water if too dry or a sprinkle of cassava flour if sticky.
3. Lightly oil your palms with palm oil, then pinch off pieces of dough and roll them between your hands into smooth, round dumplings about 1.5 inches in diameter. You should get roughly 16 dumplings.
4. Bring a large pot of lightly salted water to a rolling boil. Carefully lower the dumplings into the water in batches, making sure not to crowd the pot. Reduce heat to medium.
5. Simmer the dumplings for 15-18 minutes, stirring gently once or twice to prevent sticking. They are done when they float to the surface and feel firm when pressed; the center should be springy with no raw dough taste.
6. While the dumplings cook, prepare the sauce. Heat the palm oil in a skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent, then stir in the garlic and ginger and cook for another minute until fragrant.
7. Pour in the tomato puree, add the pierced scotch bonnet, stock, thyme, and salt. Bring to a gentle simmer and cook for 10-12 minutes until the sauce thickens and the oil begins to separate at the edges.
8. Remove the scotch bonnet before serving. Use a slotted spoon to transfer the cooked dumplings to a serving bowl, then spoon the hot pepper sauce generously over the top or serve it alongside for dipping.

Cook’s Notes

• Use freshly opened cassava flour for the best texture; older flour can develop a sour taste and crumbly dough.
• Do not over-knead or add too much water, or the dumplings will turn gummy and dense when boiled.
• The dumplings can be prepared a day ahead and stored in their cooking water in the refrigerator; reheat gently in simmering water before serving.
• For an extra layer of flavor, stir a tablespoon of dried crayfish powder or a splash of fish sauce into the sauce.
• Always leave the scotch bonnet whole and pierced rather than chopped; this infuses heat without making the sauce overwhelmingly spicy.

You might also like

African

Liberian Palm Butter Soup

African

Liberian Style Fufu

African

Liberian Jollof Rice with Chicken and Smoked Fish

African

Liberian Rice Bread