Madongo dumplings

Arrowroot, nutmeg, coconut, and other seasonings are common in Madongo dumplings. The Madongo dumplings have a nice flavor to them. This is why, while visiting Saint Vincent and the Grenadines, both residents and visitors eat these dumplings in restaurants. A hearty stew is a comfort food staple, and with these quick, hearty dumplings, it's a well-balanced dinner. When sliced in half, the dumplings may comfortably serve up to 16 people. You can cook the dumplings separately in boiling water or broth if you've already made and cooked your stew, or if you want them for leftovers.

Ingredients:

3 cups (425 grams) all-purpose flour, plus more for kneading; 2 tablespoons baking powder; 1 1/2 teaspoons salt; 2 teaspoons instant dry yeast; 2 teaspoons sugar; 300 milliliters (10 ounces) warm water

Instruction:

1. Gather the ingredients and sift the flour into a large bowl. Then, add the remaining dry ingredients, and whisk to combine.
2. Slowly stream the warm water into the bowl with the dry ingredients, and stir with a fork to bring the dough together.
3. Once the mixture has formed a sticky dough, use your hands to continue to mix the dough and initiate the kneading process.
4. Lightly flour your worktop in order to prevent the dough from sticking to it. Remove the dough from the bowl and place it on the floured surface. Begin to knead the dough, stretching it as well in the process. Knead the dough for a minimum of 10 minutes until smooth and elastic.
5. Kneading is complete when the dough is no longer sticky to the touch. Place the dough back into the bowl. You may oil the bowl prior to placing the dough into it if you prefer to prevent it from sticking to the bowl. Cover the dish with a damp cloth and allow it to rise for 45 minutes in a warm area.
6. After 45 minutes your dough should have doubled in size.
7. Divide the dough into 6 to 8 portions or more. Each portion will more than double in size as it cooks.
8. To cook, place the dough balls on top of a stew at least 30 minutes prior to the stew being ready. Push the dumplings into the stew till about halfway, cover and allow to steam over medium heat for 25 minutes.
9. After 25 minutes you will have large cooked balls of madombi with a firm and shiny surface on top and stew soaked underneath. The madombi is now ready to serve and enjoy!