Jamaican Ackee & Saltfish with Fried Dumplings

Photo: gailf548 from New York State, USA · CC BY 2.0 · source

Jamaica's national dish: buttery ackee folded gently with flaked salt cod, sweet peppers, scallion, thyme and scotch bonnet, with golden fried dumplings to scoop it up.

Ingredients

• 1 (19 oz) can ackee, drained and rinsed
• 6 oz boneless salt cod
• 1 small onion, sliced
• 3 garlic cloves, sliced
• 1 plum tomato, chopped
• 1 each red, green and yellow bell pepper, sliced
• 4 scallions, chopped
• 1 scotch bonnet pepper, seeded and minced
• 1½ cups flour for the dumplings

From your pantry: 2 tsp baking powder, 1 tbsp brown sugar, 1 tbsp butter, 2 tbsp olive oil, oil for frying, 1 tsp dried thyme, salt, black pepper.

Instructions

1. Soak the salt cod in cold water overnight, or boil it for 10 minutes, drain, then boil 15 minutes more in fresh water. Cool, then flake into large pieces, removing any bones.
2. For the dumplings, mix the flour, baking powder, sugar and ½ tsp salt, rub in the butter, then knead in about ½ cup water to a soft, slightly sticky dough. Cover and rest 15 minutes.
3. Shape the dough into 12 balls and flatten to 2-inch discs with a thumbprint in the center. Fry in ½ inch of oil over medium heat, turning, until puffed and deep golden, about 2 minutes per side. Drain.
4. Heat the olive oil in a wide skillet over medium. Cook the onion, garlic and scotch bonnet for 2 minutes, then add the thyme, tomato, peppers and half the scallions for 2 minutes more.
5. Stir in the salt cod and season with black pepper. Push it aside, add the ackee to the center, and fold everything together very gently so the ackee stays whole. Heat through for 2 to 3 minutes and finish with the rest of the scallions.

Tip: Canned ackee is already cooked and very delicate, so fold it in at the end like scrambled eggs. Taste before salting; the fish brings plenty.

Nutrition per serving

Adapted from Cooking With Ria.

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