Cassava Dumplings with Stewed Chicken is a beloved Caribbean dish that brings together hearty, rustic flavors and tender textures. Featuring soft, chewy cassava dumplings paired with richly seasoned chicken simmered in a fragrant stew, this dish offers a soul-warming, satisfying meal that captures the essence of Caribbean home cooking.
Why You’ll Love This Recipe
- Authentic Caribbean flavor: A traditional blend of spices and ingredients delivers bold, rich taste.
- Comforting and hearty: Ideal for a satisfying dinner or special weekend meal.
- Naturally gluten-free: Cassava flour makes this dish suitable for gluten-sensitive diets.
- Balanced and nutritious: Combines protein, healthy fats, and fiber-rich carbohydrates.
- Perfect for entertaining: A unique and flavorful dish to impress guests or bring to gatherings.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Stewed Chicken
- 1 lb chicken (cut into pieces)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon thyme
- 2 tomatoes, chopped
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
For the Cassava Dumplings
- 2 cups cassava flour
- 1/4 teaspoon salt
- 3/4 cup warm water (add more if necessary)
- 1 tablespoon olive oil
directions
For the Stewed Chicken:
- Heat vegetable oil in a large pot over medium heat.
- Add chicken pieces and brown on all sides.
- Stir in onion, garlic, and ginger. Sauté for 3–4 minutes until onions soften.
- Add curry powder, thyme, chopped tomatoes, chicken broth, soy sauce, and brown sugar.
- Season with salt and pepper, bring to a simmer, then cover and reduce heat.
- Let cook for 30–40 minutes, until chicken is tender and sauce thickens.
For the Cassava Dumplings:
- In a large mixing bowl, combine cassava flour and salt.
- Gradually add warm water, mixing to form a soft dough.
- Divide the dough into small portions and shape into logs or ovals.
- Bring a large pot of salted water to a boil.
- Drop the dumplings in and boil for 10–15 minutes, until they float and are cooked through.
- Remove dumplings and drizzle with olive oil to prevent sticking.
To serve:
Plate the dumplings alongside the stewed chicken. Optionally garnish with sliced avocado.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories per serving: Approximately 450 kcal
Variations
- Spicy version: Add scotch bonnet pepper or hot sauce to the stew for a spicier kick.
- Vegetable addition: Include carrots, bell peppers, or okra in the stew.
- Coconut flavor: Replace some of the chicken broth with coconut milk for a creamy twist.
- Meat alternatives: Substitute chicken with goat, beef, or tofu for different protein options.
- Herb enhancement: Add fresh parsley or scallions for added freshness and aroma.
storage/reheating
Storage: Store stewed chicken and dumplings separately in airtight containers in the refrigerator for up to 3 days.
Reheating:
- Reheat stewed chicken on the stovetop over medium heat or in the microwave until hot.
- Warm dumplings by briefly boiling them again or steaming for a few minutes.
- Avoid microwaving dumplings directly, as it may cause them to become rubbery.
FAQs
What is cassava flour, and where can I find it?
Cassava flour is made from the whole root of the cassava plant. It is widely available in health food stores or international grocery stores.
Can I use fresh cassava instead of flour?
Yes, but you’ll need to peel, boil, and mash the cassava before forming the dumplings.
Is this dish gluten-free?
Yes, cassava flour is naturally gluten-free, making this meal suitable for those with gluten sensitivities.
Can I use boneless chicken for this recipe?
Absolutely, boneless thighs or breasts can be used for convenience.
How do I know when the dumplings are done?
They are ready when they float to the surface and feel firm but tender when pierced with a fork.
Can I freeze the dumplings?
Cooked dumplings can be frozen for up to a month. Reheat by steaming or boiling briefly before serving.
What if I don’t have curry powder?
You can substitute with a mix of turmeric, cumin, and coriander to mimic the flavor.
Is this dish spicy?
The recipe is mildly spiced, but you can easily adjust the heat level with chili flakes or hot sauce.
Can I make the stew ahead of time?
Yes, the flavor deepens when made a day in advance and reheated before serving.
What should I serve with this dish?
A side of avocado, a light salad, or steamed vegetables complements it well.
Conclusion
Cassava Dumplings with Stewed Chicken is a rich, flavorful meal that delivers the warmth and tradition of Caribbean cuisine right to your table. Whether you’re cooking for family or looking to explore international dishes, this hearty and comforting recipe is sure to impress. With its vibrant seasonings and satisfying textures, it’s a dish you’ll want to revisit time and again.
PrintCassava Dumplings with Stewed Chicken
A traditional Caribbean dish featuring soft, pillowy cassava dumplings served with tender, flavorful stewed chicken. Perfectly seasoned, this meal offers a comforting, rich flavor combination.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Halal
Ingredients
- 1 lb chicken (cut into pieces)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon thyme
- 2 tomatoes, chopped
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 2 cups cassava flour
- 1/4 teaspoon salt
- 3/4 cup warm water (add more if necessary)
- 1 tablespoon olive oil
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chicken pieces and brown them on all sides.
- Add chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until the onions are soft.
- Stir in curry powder, thyme, chopped tomatoes, chicken broth, soy sauce, and brown sugar. Season with salt and pepper.
- Bring to a simmer, then reduce heat and cover. Let cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- In a mixing bowl, combine cassava flour and salt. Gradually add warm water, mixing until the dough forms.
- Once a dough is formed, divide it into small portions and roll them into small logs or oval shapes.
- Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook for 10-15 minutes, or until they float to the top and are cooked through.
- Remove from the water and drizzle with olive oil to prevent them from sticking together.
- Serve the cassava dumplings alongside the stewed chicken. Garnish with some fresh avocado slices if desired.
Notes
- Use boneless chicken for easier eating, or bone-in for added flavor.
- Adjust the spice level by adding chili or hot sauce to the stew.
- Leftover dumplings can be pan-fried for a crispy texture.
- Fresh herbs like parsley or scallions make great garnish additions.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg