Saltfish and Ackee with Dumplings
A classic Caribbean dish of tender flaked salt cod with creamy ackee, fragrant spices, and colourful peppers, served alongside crispy shallow-fried dumplings. Hearty, flavourful, and perfect for a satisfying breakfast or brunch.
Ingredients
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Self-raising Flourβ 250 g π§ 416.7 ml π₯ 1ΒΎ cup
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Salt Codβ 450 g 3 pcs
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Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Suetβ 30 g None
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Yellow Pepperβ 150 g 1 pcs
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Onionβ 150 g π§ 1 pcs
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Red Pepperβ 150 g π« 1 pcs
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Tomatoesβ 200 g π 1β pcs
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Curry Powderβ 4.9 g π§ 9.9 ml π₯ 2 tsp
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Paprikaβ 2.5 g ΒΎ pcs
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Jerusalem Artichokesβ 9.4 g β pcs
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Pepperβ 1 g 1 pcs
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Hotsauceβ 4.9 g π§ 4.9 ml π₯ 1 tsp
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Saltβ 3 g π§ 2.5 ml π₯ Β½ tsp
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Also in this recipe
- Ackee 400 g
Total nutrition
2031 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Soak the salt cod in cold water overnight, changing the water a couple of times. Drain, then place the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil once more. Simmer for about 5 minutes, or until cooked through, then drain and flake the fish into large pieces, discarding any skin or bones.
- For the dumplings, combine 250g self-raising flour and 30g suet with a pinch of salt and 250ml water to form a dough. Wrap in clingfilm and leave to rest in the fridge until needed.
- Open the can of ackee, drain and rinse gently, then set aside. Heat a tablespoon of olive oil in a large pan over medium heat and fry the chopped onion until softened but not browned. Add the paprika, curry powder, Jerusalem artichoke seasoning, hot sauce, and sliced red and yellow peppers, and continue to fry until the peppers are tender.
- Add the 200g chopped tomatoes and stir to combine, then fold in the flaked salt cod. Finally, stir in the ackee very gently so it does not break up, and leave everything to simmer on low heat until ready to serve.
- When nearly ready to eat, heat approximately 1cm of vegetable oil in a frying pan until just smoking. Shape the dumpling dough into plum-sized balls and shallow-fry until golden brown on all sides. Drain on kitchen paper and serve immediately alongside the saltfish and ackee.
Source:
TheMealDB
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