Step 2

For the dumplings, mix the flour and suet with a pinch of salt and 250ml water to form a dough. Wrap in clingfilm and rest in the fridge.

Step 3

Heat 1 tbsp olive oil in a pan. Fry the onion until softened. Add the spices, seasoning, hot sauce and sliced peppers and fry until the peppers are tender.

Step 4

Add the chopped tomatoes, then the flaked salt cod and mix together. Gently stir in the ackee and leave to simmer until ready to serve.

Step 5

When almost ready to serve, heat about 1cm of vegetable oil in a frying pan until just smoking. Shape the dumpling dough into plum-sized balls and shallow-fry until golden brown. Drain on kitchen paper.

Step 6

Serve the saltfish and ackee with the fried dumplings alongside.