Appetizer Recipes

Boiled Cassava Flour Dumplings


  • 2 Cassava cups flour (at the end of the recipe are instructions on how to make cassava flour)
  • 1.5 teaspoon salt
  • 1/4 cup cornmeal
  • 1/2 cup cold water

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  1. Sift the Cassava  flour,cornmeal, and salt together into a large mixing bowl. Add the water 3 teaspoons at a time, just enough to bring the dough together with a firm consistency.
  2. On a lightly floured surface, knead the dough well, for about five minutes.
  3. Boil a pot with water
  4. Break off pieces and form the dough into slightly flattened biscuits, about 2 inches across. For spinners roll the pieces between your palms into a pen shape.
  5. Place the pieces, uncrowded, into the pot of hot water –(Approx 5 -8 minutes)
  6. Serve hot with other food (Serves 6-8)

Cassava Flour


  • 4 lbs. Cassava root


  1. Wash the fresh cassava roots
  2. Peel the cassava roots
  3. Wash the peeled roots.
  4. Chop the roots into small pieces
  5. Sun-dry the small cassava pieces two or three days
  6. Use a wooden mortar to beat the pieces to powder or use a mini food mill
  7. Sieve the  flour through mesh sieve. Package the cassava flour in Ziploc plastic bags.
  8. It can be packaged and stored for 6 months

About the author

Winsome Murphy