Saltfish and ackee — Jamaica's national dish of flaked salt cod sautéed with peppers, onion and spices, gently folded with creamy ackee and served with fried dumplings.
- 450g Salt Cod
- 400g Ackee
- 1 chopped Onion
- 1 tsp Paprika
- 2 tsp Curry Powder
- 2 tsp Jerusalem Artichokes
- 1 tsp Hotsauce
- 1 sliced Red Pepper
- 1 sliced Yellow Pepper
- 200g Tomatoes
- to taste Pepper
- 250g Self-Raising Flour
- 30g Suet
- pinch Salt
- for frying Olive Oil
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Preparation
- For the saltfish, soak the salt cod overnight, changing the water a couple of times.
- 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.
- Simmer for about five minutes, or until cooked through, then drain and flake into large pieces, discarding any skin or bones.
- For the dumplings, mix the flour and suet with a pinch of salt and 250ml water to make a dough. Wrap in clingfilm and leave in the fridge to rest.
- Open the can of ackee, drain, rinse, and set aside.
- Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
- Add the spices, seasoning, pepper sauce and sliced peppers and fry until the peppers are tender.
- 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.
- When you're almost ready to eat, heat about 1cm vegetable oil in a frying pan until just smoking. Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown (take care, as hot oil is dangerous). Drain on kitchen paper and serve with the saltfish and ackee.
