Saltfish and Ackee

Ingredients

• 1 lbsalt cod, soaked overnight, water changed twice
• 14 ozackee, canned, drained and rinsed
• 1onion, chopped
• 1 tsppaprika
• 2 tspcurry powder
• 1 tsphot sauce
• 1red pepper, sliced
• 1yellow pepper, sliced
• 7 oztomatoes, chopped
• salt, to taste
• black pepper, to taste
• 2 cupsself-rising flour, for the dumplings
• 2 tbspsuet, for the dumplings; no suet? coarsely grated frozen butter or vegetable shortening works here
• olive oil, for frying

Method

1. 1

   Soak the salt cod overnight, changing the water twice. Drain, cover with fresh water, bring to a boil and drain again; repeat, then simmer for about 5 minutes until cooked through. Drain and flake into large pieces, removing any skin and bones.

2. 2

   While the cod cooks, mix the flour and suet with a pinch of salt and 250 ml of water into a soft dough. Wrap it and keep it in the fridge until you fry the dumplings.

3. 3

   Heat 1 tbsp of the olive oil in a large pan over medium heat and cook the onion for about 5 minutes, until soft. Add the paprika, curry powder, hot sauce, peppers and a pinch of salt and pepper, and fry for about 5 minutes, until the peppers are tender.

4. 4

   Add the chopped tomatoes, then the flaked salt cod, and mix together. Fold in the ackee very gently — it is soft and breaks up easily — and leave to simmer on low until you are ready to serve.

5. 5

   Heat about ½ inch (1 cm) of olive oil in a skillet over medium-high heat until it shimmers. Shape the dough into plum-sized balls, flatten them slightly and fry for 3 to 4 minutes a side, until golden brown and cooked through. Drain on paper towels.

6. 6

   Serve the saltfish and ackee with the fried dumplings alongside.

Nutrition per serving