Dish

Amadombolo

Amadombolo are made by mixing flour, water, and salt to form a dough. The dough is then formed into small balls and boiled in water until cooked through. The result is a soft and chewy dumpling that is perfect for soaking up sauce or gravy. Some variations of the dish include adding herbs or spices to the dough for added flavor.

African cuisine› Southern African cuisine› South African cuisine

Dumplings

Origins and history

Amadombolo originated in South Africa and have been a traditional dish in the region for centuries. They were originally made as a way to stretch a meal and have since become a staple in South African cuisine.

Dietary considerations

Amadombolo are suitable for those who are not allergic to gluten as they are made from flour. They are also low in fat and calories, making them a healthy side dish option. However, they are not suitable for those who are on a low-carb or keto diet.

Variations

Variations of the dish include adding herbs or spices such as coriander or cumin to the dough for added flavor. Some recipes also call for the addition of cheese or vegetables such as spinach or pumpkin.

Presentation and garnishing

To ensure that the dumplings are soft and chewy, be sure not to overwork the dough. The dough should be just moist enough to hold together without being too sticky. Garnish with fresh herbs such as parsley or coriander for added color and flavor.

Tips & Tricks

When boiling the dumplings, be sure to use a large pot with plenty of water to prevent them from sticking together. You can also add a tablespoon of oil to the water to prevent sticking. Leftover dumplings can be fried in a pan with butter for a delicious breakfast option.

Side-dishes

Amadombolo are typically served as a side dish with meat dishes such as stew or curry. They pair well with red wine or beer. Some suitable side dishes include chakalaka, pap, or roasted vegetables.