St. Vincent & Jamaica’s dumpling love affair

You don’t dare making most soups in St. Vincent without dumplings inside them and in Jamaica, a typical breakfast would include dumplings.

One sure thing both countries have in common on the culinary side is that insatiable love for dumplings.

A contest for who loves them more, however, might be hard to decide. Here are some variations in the types of dumplings made in both countries:

Fried Dumpling: Vincentians who have not yet been exposed to Jamaican cuisine might raise their eyebrows at the mention of ‘fry dumplings’. Fried dumplings, however, are an important part of an authentic Jamaican breakfast.

fry dumplings
Typical Jamaican fried dumplings. Photo: Chef Ricardo

St. Vincent, however, has fried bakes. Some made as a bread dough with yeast, others with baking powder in them, along with flour, salt, water and sometimes, butter.

bakes-and-salt-fish
Bakes and Salt fish. Photo: Cult

Coconut dumplings: This is the king of all dumplings in St. Vincent. This is the most loved form of dumplings you can imagine and people love them more than fried ripe plantains. These could be served as part of a “boileen’ (a type of soup with peeled ground provision) or served sliced with steamed ground provision.

IMG_20180331_190711
Sliced coconut dumplings seen in the foreground of the image.

Plain Flour Dumplings: These are the most common forms of dumplings made in both countries. Baking powder can be added to them, if one plans to slice them, but they are mainly cooked with a plain flour, salt and water mixture.

Green Banana Dumplings: These are probably the sweetest form of dumplings, rivaling the coconut dumpling. These are served mainly in soups in St. Vincent. The green banana is peeled, grated and mixed with flour, salt, a little bit of sugar and water to make this delicious treat. It is said to be made in Jamaica as well, but not as widely used as in St. Vincent.

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A typical Salt fish and ground provision dish in St. Vincent

Cornmeal Dumplings: Both Jamaica and St. Vincent use this one. Cornmeal is mixed with flour, salt, water (and a pinch of sugar in some cases) to make this dumpling.

Whole wheat flour Dumplings: These are not so popular, but are made in both countries. Places such as Juci Patties in Jamaica serve them as part of their regular breakfast offerings.

Ackee-Salt-Fish
A typical Jamaican Ackee and Salt fish dish

Dumplings can be eaten at anytime in both countries, but are mainly consumed in soups, in the case of St. Vincent, and for breakfast or even dinner, in the case of Jamaica.

Of all the dumplings though, the Vincy Coconut dumpling and banana dumplings are definitely big on flavour and the Jamaican fry dumpling is also worth a try.

By: Demion McTair

Secrets of St. Vincent & the Grenadines 

Editor

 

 

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