• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g skinless, boneless salt cod

  2. 200 ml vegetable oil

  3. 2 spring onions , green ends only, chopped

  4. 1 onion , roughly chopped

  5. 1/2 red pepper , cored, seeds removed and finely chopped

  6. 1/2 green pepper , cored, seeds removed and finely chopped

  7. 1 Scotch bonnet chilli , seeds removed and chopped

  8. 1 cm piece ginger , peeled and roughly chopped

  9. 4 sprigs thyme , broken into small pieces

  10. 1 clove garlic , chopped

  11. 3 tbsp love apple tomato sauce

  12. 1/2 tsp coarse ground black pepper

  13. 540 g can ackee , in salted water, drained and rinsed

  14. 400 g self-raising flour

  15. 1 tsp salt

  16. 50 g butter , cut into cubes

  17. 250 ml water

  18. 400 ml vegetable oil

Instructions Jump to Ingredients ↑

  1. For the ackee and saltfish: rinse the salt cod in warm water then put into a pan and cover with warm water. Bring to the boil and boil for about 5 minutes until the salt dissolves. Drain and rinse again.

  2. Heat half the oil in a frying pan. Add the salt cod and cook for 5 minutes, then turn and cook the other side. Remove the salt cod from the pan and break it up into chunks.

  3. Heat the remaining oil in a duchy or large flameproof casserole for a couple of minutes. Tip in the vegetables, chilli, ginger, thyme and garlic. Cover and cook very gently for 10 minutes.

  4. Add the love apple tomato sauce and cook for a further 3 minutes. Drain 5 tablespoons of the oil and juices from the vegetables. Season with black pepper and add the drained ackee and the saltfish.

  5. Cover, and leave to cook gently for a further 5 minutes until the ackee is tender and the flavour of the black pepper comes through. Pour off a little of the liquid if necessary – the finished dish shouldn’t be runny.

  6. For the fried dumplings: put the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like breadcrumbs.

  7. Gradually add the water until the mixture comes together to form a ball – you may not need all of it. Using your hands, knead the mixture for a few minutes. If the dough is too dry, add a little more water, then continue to knead until a soft dough forms and the bowl is clean.

  8. Divide the dough into 12 pieces. Take each piece of dough and knead until it is stretchy, then roll each one into a smooth ball.

  9. Heat the oil in a large deep frying pan. Check to see if the oil is hot enough by taking a tiny piece of the dough and dropping it into the hot oil, if it is just bubbling around the edges it’s ready.

  10. . Meanwhile, shape each ball into a flat cake. Gradually add 6 of them to the pan of hot oil. Keep the temperature low while you fry them. Cook for about 5 minutes, then carefully turn them over when the underside is pale golden and they are starting to look puffy. Fry for a further 5 minutes until they are golden and cooked through.

  11. . Drain the dumplings on kitchen paper and serve with the ackee and saltfish.


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