Ackee & Saltfish with Fried Dumpling made easy!

 

Ackee & Saltfish

With Fried Dumplings

Ackee & Saltfish is Jamaica’s national dish and one of our personal favourites. Simple, comforting and full of flavour, this classic dish is best enjoyed with fried dumplings, festival, callaloo or boiled green banana.

Serves: 4
Prep: 45 mins | Inactive: 2 hrs | Cook: 35 mins

Ingredients

Ackee & Saltfish

  • 2 tsp vegetable oil

  • 2 x 400g tins ackee, drained

  • 1 pack boneless saltfish

  • 1 cup mixed bell peppers, chopped

  • 1 cup tomatoes, chopped

  • 2 spring onions, chopped

  • ¼ onion, finely chopped

  • 1 scotch bonnet pepper, whole

  • Black pepper, to taste

Optional:

  • 2–4 garlic cloves, finely chopped

  • Paprika

  • All-purpose seasoning

  • Fresh thyme

Fried Dumplings

  • 500g self-raising flour

  • 125ml water

  • 4 tsp butter

  • ½ tsp salt

  • 3 tsp sugar

  • 250ml vegetable oil (for frying)

Optional:

  • ½ cup milk (for softer dumplings)

Method

Prepare the Saltfish

  1. Place the saltfish into a pot with water and bring to the boil.

  2. Boil for 20 minutes, then drain. Repeat once or twice until excess salt is removed.
    (Alternatively, soak saltfish overnight in cold water.)

  3. Drain well, flake into large pieces and set aside.

Cook the Ackee & Saltfish

  1. Heat the vegetable oil in a frying pan over medium heat.

  2. Add the onion, mixed peppers, tomatoes, spring onions, garlic (if using), thyme (optional) and the whole scotch bonnet.

  3. Fry gently for 5–7 minutes until softened and fragrant.

  4. Add the flaked saltfish and stir gently to combine.

  5. Carefully add the drained ackee. Season lightly with black pepper and gently fold everything together — do not stir too hard or the ackee will break.

  6. Reduce heat to low and simmer for 10 minutes. Remove the scotch bonnet before serving.

Fried Dumplings

  1. Add the flour to a bowl. If using plain flour, add 1 tsp baking powder.

  2. Add the butter, salt, sugar, water and milk (if using).

  3. Knead into a soft dough, adding a little flour or water if needed.

  4. Break into small pieces and roll into small flat dumplings.

  5. Heat the vegetable oil in a frying pan over medium heat.

  6. Fry the dumplings until golden brown on both sides, then drain on kitchen paper.

Serving Suggestions

Serve hot with fried dumplings, festival, callaloo or boiled green banana.

Ackee saltfish

Enjoy!

 

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