Saltfish and Ackee

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

Directions

1. Step 1: For the saltfish, soak the salt cod overnight, changing the water a couple of times.
2. Step 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. Step 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. Step 4: For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
5. Step 5: Wrap the mixture in clingfilm and leave in the fridge to rest.
6. Step 6: Open the can of ackee, drain and rinse, then set aside.
7. Step 7: Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
8. Step 8: Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
9. Step 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. Step 10: When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
11. Step 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. Step 12: Drain the dumplings on kitchen paper and serve with the saltfish and ackee.