Saltfish and Ackee

Seafood · Jamaican classic.

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

Method

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

More Jamaica recipes

• Brown Stew Chicken
• Callaloo and SaltFish
• Callaloo Jamaican Style
• Corned Beef and Cabbage – Jamaican Style
• Escovitch Fish
• Grape Nut Ice Cream