Saltfish and ackee with fried dumplings
Method
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For the saltfish, soak the salt cod overnight, changing the water a couple of times.
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Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.
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Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.
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For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
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Wrap the mixture in clingfilm and leave in the fridge to rest.
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Open the can of ackee, drain and rinse, then set aside.
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Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
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Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
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Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.
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When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
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Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)
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Drain the dumplings on kitchen paper and serve with the saltfish and ackee.
Ingredients
For the saltfish
- 450g/1lb salt cod
- 1 x 400g/14oz can ackee
- olive oil
- 1 onion, chopped
- 1 tsp paprika
- 2 tsp mild curry powder
- 2 tsp jerk seasoning
- 1 tsp hot pepper sauce
- 1 red pepper, seeds removed and sliced
- 1 yellow pepper, seeds removed and sliced
- 200g/7oz tomatoes, chopped
- salt and freshly ground black pepper
For the dumplings
- 250g/9oz self-raising flour
- 30g/1oz vegetable suet
- pinch of salt
- vegetable oil, for frying
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Saltfish and ackee with fried dumplings
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