Saltfish and Ackee
Saltfish and Ackee — a classic, beloved Jamaican seafood recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Jamaican, Speciality, Dinner
Ingredients
- 450 g salt cod
- 400 g ackee
- 1 g onions
- 1 tbsp paprika
- 2 g curry powder
- 2 tsp jerusalem artichokes
- 1 tsp hotsauce
- 1 g red pepper
- 1 pcs yellow pepper
- 200 g tomatoes
- 1 pcs to taste salt
- 1 pcs to taste pepper
- 250 g self-raising flour
- 30 g suet
- 1 g salt
- 1 pcs for frying olive oil
Instructions
- Place the salt cod in cold water and soak it overnight, refreshing the water a few times.
- Drain the soaked fish, transfer it to a large saucepan with fresh water and bring to the boil.
- Drain again, cover with clean water once more and bring it back to the boil.
- Lower the heat and simmer for about five minutes or until cooked through, then drain and flake into large pieces, removing any skin or bones.
- For the dumplings, combine the flour and suet with a pinch of salt and 250ml (9fl oz) water, mixing to form a dough.
- Wrap the dumpling dough in cling film and chill in the refrigerator to rest.
- Open the can of ackee, drain and rinse it gently, then set it aside.
- Heat 1 tablespoon of olive oil in a pan and sauté the onion until softened but not browned.
- Add the spices, seasoning, pepper sauce and sliced peppers to the pan and continue cooking until the peppers are tender.
- Stir in the chopped tomatoes and the flaked saltfish, combine, then gently fold in the ackee and let the mixture simmer until ready to serve.
- Just before serving, pour about 1cm (½in) of vegetable oil into a frying pan and heat until it is nearly smoking.
- Shape the dumpling dough into plum-sized balls and shallow-fry them in the hot oil until golden-brown (CAUTION: hot oil can be dangerous; do not leave the pan unattended).
- Drain the fried dumplings on kitchen paper and serve them with the saltfish and ackee.