This recipe is inspired by Jamaica’s national dish, ackee and saltfish — but with a lighter twist. We replace the saltfish with white cabbage, which cooks down beautifully, giving a silky texture with a gentle crunch that pairs perfectly with the creamy ackee

Ingredients

Ackee & Cabbage

•2 tbsp coconut oil

•1 medium onion, diced

•4 garlic cloves, minced

•2 spring onions, sliced

•1 tomato, diced

•½ red bell pepper, sliced

•½ yellow bell pepper, sliced

•300g white cabbage, finely shredded

•1 tsp allspice

•4 fresh thyme sprigs

•½ scotch bonnet, sliced (adjust to taste)

•½ tsp all-purpose seasoning

•Salt and black pepper, to taste

•1 tin ackee, drained and rinsed gently

Fried Dumplings

•250g self-raising flour

•Pinch of salt

•1 tbsp melted butter

•1 tsp brown sugar

•Water, to bind

•Coconut oil, for shallow frying

 

Method

1.Heat the coconut oil in a wide pan over medium heat. Add the onion and sauté for 2–3 minutes until soft.

2.Stir in the garlic, spring onions, tomato and bell peppers. Cook for a further 3–4 minutes until fragrant and slightly softened.

3.Add the cabbage, allspice, thyme, scotch bonnet, all-purpose seasoning, salt and pepper. Mix well, cover and allow to cook down for 5–7 minutes until silky but still lightly textured.

4.Gently fold in the ackee, being careful not to break it. Heat through for 2–3 minutes, then remove from the heat and adjust seasoning.

Dumplings

5. In a bowl, combine flour, salt, sugar and butter. Gradually add water to form a soft dough.

6. Divide into small balls and flatten slightly.

7. Shallow-fry in coconut oil over medium heat until golden and fluffy on both sides. Drain on kitchen paper.

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To Serve

Serve the ackee and cabbage with fried dumplings, sweet plantain and buttery callaloo for a full Caribbean comfort plate.

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