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Madungo Bakes
Madungo Bakes is a traditional Saint Vincent and the Grenadines recipe for a classic fried bread/cakes made from arrowroot starch and grated coconut. The full recipe is presented here and I hope you enjoy this classic Saint Vincent and the Grenadines version of: Madungo Bakes.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBread RecipesSaint-vincent Recipes
This is a classic Vincy (Saint Vincent and the Grenadines) twist on Johnny Cakes, making fried cakes from coarse arrowroot starch instead.
Ingredients:
450g Madungo (coarse arrowroot starch)
30g fresh Coconut, grated
1/4 tsp freshly-grated Nutmeg
60g plain flour (optional)
Pinch of Salt
Cinnamon, to taste
Brown Sugar, to taste
Method:
Bring a pan of water to a boil. Shape the madungo into a ball and drop into the boiling water. Cook until the outside of the arrowroot starch forms into a “glue-like” skin. This process takes about 2-3 minutes.
Using a slotted spoon remove the madungo ball from the saucepan and immediately transfer in into a bowl that's large enough to knead it easily. Then, using a spoon, peel the outside (glue-like skin) from the madungo ball. Once you've done this, mash the ball whilst it it's still hot to incorporate the coconut, nutmeg, plain flour (if using), salt, cinnamon and brown sugar.
Warm the banana leaf over a naked flame (this makes it flexible), hen wrap portions of the the banana leaf and bake in an iron pot, skillet or copper. Remove the banana leaf when about ¾ baked to give crunch and colour to outside.
