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Saltfish and Ackee

A bold Jamaican classic of flaky salted cod simmered with tender ackee, peppers and spices, served with golden fried dumplings — savory, fragrant and comforting.

Servings
4
Difficulty
Easy
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Saltfish and Ackee

Ingredients

saltfish and ackee

  • 0.45 kg salt cod
  • 0.4 kg ackee (canned, drained)
  • 1 pcs onion (chopped)
  • 1 tsp paprika
  • 2 tsp curry powder
  • 2 tsp Jerusalem artichokes (ground?)
  • 1 tsp hot sauce
  • 1 pcs red pepper (sliced)
  • 1 pcs yellow pepper (sliced)
  • 200 g tomatoes (chopped)
  • salt
  • pepper

dumplings

  • 0.25 kg self-raising flour
  • 30 g suet
  • salt (for dumplings)
  • 0.25 l water (for dough)
  • olive oil (for frying)

Directions

  • Soak the salt cod overnight, changing the water a couple of times.
  • Drain, place in a large pan with fresh water and bring to the boil; drain, add fresh water and boil again.
  • Simmer about 5 minutes until cooked through, drain and flake into large pieces, discarding skin and bones.
  • Mix flour, suet and a pinch of salt with 250 ml water to make a dough; wrap and chill.
  • Open canned ackee, drain and rinse, set aside.
  • Heat 1 tbsp olive oil in a pan and fry the chopped onion until softened but not brown.
  • Add paprika, curry powder, Jerusalem artichoke (as listed), hot sauce and sliced peppers and fry until peppers are tender.
  • Add chopped tomatoes and the flaked saltfish and mix together.
  • Gently stir in the ackee and leave to simmer until ready to serve.
  • When almost ready, heat about 1 cm vegetable oil in a frying pan until just smoking.
  • Shape dumpling dough into plum-size balls and shallow-fry until golden brown; drain on paper.
  • Serve the fried dumplings with the saltfish and ackee.