ACKEE AND SALTFISH & FRIED DUMPLINGS -

ACKEE AND SALTFISH & FRIED DUMPLINGS

Ackee and saltfish comes together quickly with no real effort or skill required. It is a simple dish with loads of flavor. I love the mild saltiness of the fish, the onions that become sweet during the cooking process, the heat from the hot pepper and the creaminess of the ackee. The black pepper adds an interesting finishing contrast. The flavors really take you on a virtual holiday to Jamaica which proudly call this their national dish. I can taste why!

5 from 1 vote

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Course: Breakfast, dinner, lunch, Main Course

Cuisine: Caribbean, Jamaican

Keyword: ackee, canned ackee, fried dumplings, jamaican national dish, saltfish with veggies

Prep Time: 30

Cook Time: 30

Servings:

Calories: 547kcal

Ingredients

Ackee & Saltfish

1 lb salted cod salt fish
6 tbs extra virgin olive oil
1 medium onion
Hot pepper to taste
4 cloves garlic sliced
1 large tomato
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
4 scallions chopped
4 thyme sprigs chopped (or leaves removed)
Black pepper to taste
Salt to taste
1 can ackee drained and rinsed

Fried Dumplings

4 cups flour
4 tsp baking powder aluminum free
1 tsp Himalayan salt or more to taste
2 tbs brown sugar or more to taste
2 tbs butter good quality
1 1/2 cups water or more as required, or milk
Oil for frying, preferably vegetable oil

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Instructions

Ackee & Saltfish

Fill a medium pot halfway with water and bring to a boil over medium heat. Rinse saltfish to remove visible salt. Place into pot, reduce heat to medium and boil for 10 mins. Drain off water and refill pot, boil again for 15 mins. Rinse, cool and break up into big chunks.
Heat oil in a wide sauté pan, add onion, hot pepper and garlic and cook for 2 minutes. Add thyme, tomato, bell peppers, 1/2 scallions and cook for 2 minutes, stirring. Stir in flaked saltfish, mixing well to combine. Season with black pepper. Drain and rinse ackee. Clear the cod fish from the center of the pan. Add ackee in the center and then scoop the saltfish and gently fold into the ackee. The ackee should remain whole if possible, so mix minimally. Sprinkle with more black pepper and remaining chopped scallions to finish.

Fried Dumplings

In a large bowl, add flour, salt, sugar and baking powder. Rub in butter. Mix well to combine.
While gradually adding water, knead to make a soft, smooth dough, about 3 minutes--not too long. Do not fold over and please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
Form into a large ball, brush with oil or butter and cover with a wet paper towel. Allow it rest for about 15-30 minutes. You can place dough in a resealable bag or tight container and refrigerate for several hours or overnight. This helps to create a fluffier result.
When ready to cook, heat oil in a deep frying pan or dutch oven over medium heat.
Divide the dough and form into 4 loyahs(balls), then divide each loyah into 4 golf sized pieces. Flatten dough and then roll up to meet at the top, pinch and rotate to form a smooth ball. Repeat with the remaining dough.
When ready to fry, flatten each ball into a disc about 2 inches wide, pressing the center with your thumb to create an indent.
When the oil is hot, working in batches and not overcrowding the pan, fry the dough discs, turning once or as required until golden brown, puffed and fully cooked, about 2 minutes per side. If browning too quickly and is still not fully cooked, cook on low. Continuously pour oil on dumplings to help it to cook more quickly.
Using a slotted spoon, drain excess oil on the side of the pot and transfer to a paper towel-lined tray.
Repeat with the remaining dough.
Serve hot with the ackee and saltfish.

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