Ingredients

• 450g/1lb salt cod
• 1 x 400g/14oz can ackee
• olive oil
• 1 onion
• chopped
• 1 tsp paprika
• 2 tsp mild curry powder
• 2 tsp jerk seasoning
• 1 tsp hot pepper sauce
• 1 red pepper
• seeds removed and sliced
• 1 yellow pepper
• seeds removed and sliced
• 200g/7oz tomatoes
• chopped
• salt and freshly ground black pepper
• 250g/9oz self-raising flour
• 30g/1oz vegetable suet
• pinch of salt
• vegetable oil
• for frying

Directions

• For the saltfish
• soak the salt cod overnight
• changing the water a couple of times.
• 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.
• Simmer for about five minutes
• or until cooked through
• then drain and flake the fish into large pieces. 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.
• Wrap the mixture in clingfilm and leave in the fridge to rest.
• Open the can of ackee
• drain and rinse
• then set aside.
• Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
• Add the spices
• seasoning
• pepper sauce and sliced peppers and continue to fry until the peppers are tender.
• 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.
• When you’re almost ready to eat
• heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
• 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.)
• Drain the dumplings on kitchen paper and serve with the saltfish and ackee.