>> Saturday, 14 June 2008
Dumplings the world over come in many forms and shapes, sweet and savoury, fried, steamed or boiled. Here in the Caribbean our dumplings are generally boiled or steamed depending on whether you are making it to be eaten in a soup or as the main starch in a meal such as the one below. Dumplings are works of art in some cuisines and it takes practice in others to have them come out in the desired way and this week's column is about trying to recreate my aunt Golin's duff-dumplings. Click here to read more about the duff-dumpling.
Duff is also eaten with what we call "dry food" (ground provision that's cooked twice, by boiling and then sauteeing with onions, tomatoes and fresh herbs)
I'll be back next week and if you want any of the recipes, please email me at email@example.com
This week at Forgive Me My Nonsense... you must read Bee's post on Growing What We Eat.
Have a great weekend everyone!