Arrowroot (Saint Vincent)

Saint Vincent and the Grenadines

The arrowroot island: Saint Vincent is one of the world's arrowroot capitals — the starch (from Maranta roots grown on the volcanic slopes) makes silky porridges, biscuits and the famous arrowroot pap for invalids and babies. Ingredients: arrowroot starch, milk or water, sugar, nutmeg, cinnamon.

What it is

The arrowroot island: Saint Vincent is one of the world's arrowroot capitals — the starch (from Maranta roots grown on the volcanic slopes) makes silky porridges, biscuits and the famous arrowroot pap for invalids and babies. Ingredients: arrowroot starch, milk or water, sugar, nutmeg, cinnamon. Recipe: 1) Slurry the starch in cold liquid. 2) Stir into hot milk; it thickens instantly and turns glassy. 3) Sweeten and spice. 4) Serve warm as pap, or bake into biscuits. Serve: at breakfasts and in bakeries (arrowroot biscuits). Flavor: delicate, silky, pure. History: arrowroot was the Arawak 'aru-aru' (meal of meals); Saint Vincent's estates supplied the world — the industry survives La Soufrière's eruptions. See also: Roast Breadfruit and Jackfish, Callaloo (Saint Vincent).

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Related topics

• Roast Breadfruit and Jackfish
• Callaloo (Saint Vincent)
• Sea Moss and Dukuna (Saint Vincent)