Q. In an article on puddings, you used cornstarch as a thickening product. I have found arrowroot produces much silkier results, never clumps and is superior to cornstarch. Any thoughts? When I'm ...

Peel and wash the arrowroot then chop it into bite-sized pieces and then steam them for 30 minutes or until fork tender. Add enough water to the spices along with honey and ukwaju paste then simmer ...

Arrowroot is a gluten-free starch obtained from the roots of the arrowroot plant, a starchy tropical plant. A native to South America and a staple in the Caribbean cooking, it is a perennial herb ...