Dinner

Saltfish and Ackee

Name: Saltfish and Ackee
Prep time: 30 min
Cook time: 495 min
Total time: 525 min
Cuisine: Jamaican
Ingredients: 450g salt cod; 400g canned ackee, drained and rinsed; 1, chopped onion, chopped; 1 tsp paprika; 2 tsp curry powder; 2 tsp Jerusalem artichokes; 1 tsp hot sauce; 1, sliced red pepper, sliced; 1, sliced yellow pepper, sliced; 200g tomatoes, chopped; salt, to taste; pepper, to taste; 250g self-raising flour; 30g suet; salt, pinch; olive oil, for frying; 250ml/9fl oz water; fresh water, fresh, fresh water; vegetable oil, for shallow-frying, about 1cm/½in

A traditional Jamaican salt cod and ackee dish served with crisp fried suet dumplings.

8 hr 45 min
600 kcal
Jamaican
Seafood

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Soak the salt cod overnight, changing the water a couple of times.
Step 2:
Drain the cod, place it in a large pan of fresh water, and bring it to the boil.
Step 3:
Drain again, add fresh water, and bring it to the boil again.
Step 4:
Simmer for about 5 minutes, or until cooked through.
5 min
Step 5:
Drain and flake the fish into large pieces, discarding any skin or bones.
Step 6:
Mix the self-raising flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
Step 7:
Wrap the dough in cling film and leave it in the fridge to rest.
Step 8:
Open the can of ackee, drain and rinse it, then set aside.
Step 9:
Heat 1 tablespoon of olive oil in a pan and fry the onion until softened but not brown.
Step 10:
Add the paprika, curry powder, Jerusalem artichokes, salt, pepper, hot sauce, and sliced peppers; continue frying until the peppers are tender.
Step 11:
Add the chopped tomatoes.
Step 12:
Add the salt cod and mix together.
Step 13:
Gently stir in the ackee and leave to simmer until ready to serve.
Step 14:
When almost ready to eat, heat about 1cm/½in of vegetable oil in a frying pan until just smoking.
Step 15:
Shape the dumpling dough into plum-size balls and shallow-fry until golden brown. Do not leave the hot oil unattended.
Step 16:
Drain the dumplings on kitchen paper and serve with the saltfish and ackee.