Saltfish and Ackee

Name: Saltfish and Ackee
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1 lb salt cod; 14 oz ackee; 1 onion; 1 tsp paprika; 2 tsp curry powder; 2 tsp jerusalem artichoke; 1 tsp hotsauce; 1 red bell pepper; 1 yellow bell pepper; 7 oz tomatoes; to taste salt; to taste pepper; 9 oz self-rising flour; 1 oz suet; pinch salt; for frying olive oil

A Jamaican dinner made with seafood. Ready in about 40 minutes. Difficulty: medium.

15 minPrep (about)
25 minCook (about)
40 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

12 oz salt cod

Fresh & other

11 oz ackee
1 onion
1 ½ tsp jerusalem artichoke
¾ tsp hotsauce
1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 yellow bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
5 oz tomatoes
7 oz self-rising flour Shopping tip: Self-rising flour (UK: self-raising).
¾ oz suet

Sauces & oils

for frying olive oil

Spices & seasonings (5): paprika, curry powder, salt, pepper, salt

¾ tsp paprika
1 ½ tsp curry powder
to taste salt
to taste pepper
pinch salt

How to make it

Steps in our own plain words.

For your saltfish, soak your salt cod overnight, changing your water a couple of times.
Drain.
Put the cod in a big pan of fresh water.
Bring to the boil.
Drain again.
Add fresh water.
Bring to the boil again.
Simmer for about five minutes, until cooked through.
Drain and flake the fish in large pieces.
Discard any skin or bones.
For the dumplings.
Mix your flour plus suet using a pinch of salt plus 1 cup + 1 tbsp water to make dough.
Wrap the mixture in clingfilm.
Leave in the fridge to rest.
Open your can of ackee, drain and rinse.
Set aside.
Heat tablespoon of olive oil in a pan.
Fry the onion till softened but not brown.
Add the sliced peppers, pepper sauce, seasoning and spices and continue to fry till the peppers are tender.
Add the chopped tomatoes.
The salt cod.
Mix.
Stir in the ackee very.
Leave to simmer until ready to serve.
Wait until you’re almost ready to eat.
Heat around ½ inch/½in vegetable oil in frying pan.
Heat until smoking.
Shape the dumpling mix in plum-size balls and shallow-fry till golden-brown.
Drain the dumplings on kitchen paper.
Serve with the saltfish and ackee.