Ackee & Saltfish

A Jamaican breakfast classic. Saltfish cooked down with onions, peppers, tomatoes and fresh thyme, then combined with ackee and served with golden fried dumplings. A dish we grew up eating and one that brings back plenty of memories.

  • 400g boneless saltfish
  • 1 tin (540g) ackee, drained
  • 1 small onion, chopped
  • 2 spring onions, chopped
  • 2 garlic cloves, minced
  • 1 tomato, chopped
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • ½ Scotch bonnet, finely chopped
  • 2 sprigs fresh thyme
  • 1 tsp black pepper
  • 2 tbsp vegetable oil

Fried Dumplings

  • 300g self-raising flour
  • ½ tsp salt
  • 1 tbsp sugar (optional)
  • 30g butter
  • 150–180ml cold water
  • Vegetable oil for frying

Method

Ackee & Saltfish

  1. Soak the saltfish overnight in cold water or boil to remove the excess salt. Drain, remove any bones and flake into pieces.
  2. Heat the vegetable oil in a large frying pan over medium heat. Add the onion, spring onions, garlic, tomato, red and green peppers, Scotch bonnet and thyme. Sauté for 3–4 minutes until softened.
  3. Add the flaked saltfish and stir well. Cook for another 4–5 minutes, mixing with the vegetables.
  4. Drain the ackee and gently add it to the pan. Season with black pepper and carefully fold everything together without breaking up the ackee.
  5. Reduce the heat and cook for another 3–4 minutes until heated through.

Fried Dumplings

  1. Add the self-raising flour, salt and optional sugar to a large mixing bowl and mix together.
  2. Add the butter and rub it into the flour using your fingertips until evenly combined.
  3. Gradually add the cold water, mixing until a soft dough forms. You may not need all the water.
  4. Knead the dough lightly until smooth, then cover and leave to rest for 10 minutes.
  5. Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly.
  6. Heat vegetable oil in a deep frying pan over medium heat to approximately 160–170°C.
  7. Carefully add the dumplings to the hot oil and fry for 6–8 minutes, turning occasionally until golden brown and cooked through. Fry in batches if needed.
  8. Remove from the oil and drain on kitchen paper.

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