Saltfish and Ackee
SeafoodJamaicanSpeciality
Ingredients
- salt cod
- ackee
- onion
- paprika
- curry powder
- jerusalem artichokes
- hotsauce
- red pepper
- yellow pepper
- tomatoes
- salt
- pepper
- self-raising flour
- suet
- salt
- olive oil
Steps
- 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 the fish into large pieces. Discard any skin or bones.
- For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
- Wrap the mixture in clingfilm and leave in the fridge to rest.
- Open the can of ackee, drain and rinse, then 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 continue to 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/½in vegetable oil in a frying pan and heat until just smoking.
- 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.)
- Drain the dumplings on kitchen paper and serve with the saltfish and ackee.
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