Madongo (Arrowroot Dumplings)
In short: Madongo are arrowroot dumplings from Saint Vincent and the Grenadines, boiled until springy and served with soup, stew or fish, or sweet with syrup. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Resting
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Madongo, also spelled madungo, are dumplings made with arrowroot, the starch crop long grown in Saint Vincent and the Grenadines. The name belongs to the grey layer skimmed from freshly washed arrowroot starch, which was made into dumplings. This home version combines store-bought arrowroot starch with flour. The dumplings are boiled until springy and glossy, then eaten with soup, stew or fish, or in a sweet version with syrup or jam.
Instructions
- Whisk the arrowroot starch, flour, salt and sugar in a large bowl. Pour in about two-thirds of the warm water and stir with a spoon.
- Add the remaining water a little at a time, mixing with your hand, until a firm, smooth dough forms that does not stick to your fingers. Knead for 3 minutes.
- Cover the dough with a damp towel and rest it for 15 minutes so the starch and flour absorb the water.
- Pinch off walnut-sized pieces of dough and roll each between your palms into a short finger about 6 cm (2 1/2 inches) long, slightly flattened. You should get about 20.
- Bring the water and salt to a boil, or use a simmering soup or broth. Drop in the dumplings a few at a time and stir gently once so they do not stick.
- Simmer for 12 to 15 minutes, until they float, look glossy and feel springy and cooked through when you cut one open. Drain and serve warm.
Tips
- Arrowroot starch is also sold as arrowroot powder. Tapioca starch can stand in, but the dumplings will be chewier.
- For a crisp version, boil as above, drain and dry well, then pan-fry in a little oil for 2 to 3 minutes per side until golden. For a sweet version, toss the warm dumplings with sugar syrup and a pinch of nutmeg.
Questions and answers
What is madongo?
Madongo, also spelled madungo, are arrowroot dumplings from Saint Vincent and the Grenadines. They can be boiled in soup, fried or roasted.
What do you eat madongo dumplings with?
They go into soups and stews, or are served with fish and gravy. A sweet version is eaten with jam, sugar syrup or coconut sauce.
Are arrowroot dumplings gluten-free?
Not as written. Wheat flour gives the dough its structure. You can try a gluten-free all-purpose blend in its place, though the dumplings will likely be softer.
How long does it take to make Madongo (Arrowroot Dumplings)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Madongo (Arrowroot Dumplings)?
About 240 kcal per serving, with 4 g of protein, 53 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 53 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
