Saltfish and Ackee
A traditional Jamaican dish featuring salted cod (saltfish) paired with ackee, complemented by dumplings and a savory mix of onion, peppers, and spices.
Pasos
- 1
For the saltfish, soak the salt cod overnight, changing the water a couple of times.
- 2
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.
- 3
Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.
- 4
For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
- 5
Wrap the mixture in clingfilm and leave in the fridge to rest.
- 6
Open the can of ackee, drain and rinse, then set aside.
- 7
Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
- 8
Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
- 9
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.
- 10
When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
- 11
Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown.
- 12
Drain the dumplings on kitchen paper and serve with the saltfish and ackee.
