Caribbean 40 min

Saltfish and Ackee

Name: Saltfish and Ackee
Total time: 40 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 450g Salt Cod; 400g Ackee; 1 chopped Onion; 1 tsp Paprika; 2 tsp Curry Powder; 2 tsp Jerusalem Artichokes; 1 tsp Hotsauce; 1 sliced Red Pepper; 1 sliced Yellow Pepper; 200g Tomatoes; to taste Salt; to taste Pepper; 250g Self-raising Flour; 30g Suet; pinch Salt; for frying Olive Oil

specialityseafoodhealthy

Ingredientsfor 2

450

Cal

40g

Protein

30g

Carbs

15g

Fat

1450g Salt Cod
2400g Ackee
31 chopped Onion
41 tsp Paprika
52 tsp Curry Powder
62 tsp Jerusalem Artichokes
71 tsp Hotsauce
81 sliced Red Pepper
91 sliced Yellow Pepper
10200g Tomatoes
11to taste Salt
12to taste Pepper
13250g Self-raising Flour
1430g Suet
15pinch Salt
16for frying Olive Oil

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Instructions

1
For the saltfish, soak the salt cod overnight, changing the water a couple of times.
2
Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.
3
Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.
4
For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
5
Wrap the mixture in clingfilm and leave in the fridge to rest.
6
Open the can of ackee, drain and rinse, then set aside.
7
Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
8
Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
9
Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.
10
When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
11
Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)
12
Drain the dumplings on kitchen paper and serve with the saltfish and ackee.