Ackee And Saltfish With Steamed Callaloo And Merlene’s Fried Dumplings

Ingredients

Ingredients For the ackee and saltfish
  • 250g/9oz skinless boneless salt cod

  • 4 tbsp vegetable oil

  • 1 large onion, finely chopped

  • ½ Scotch bonnet chilli, seeds removed

  • 2 garlic cloves, crushed

  • 150g/5oz bacon or turkey rashers (optional)

  • ½ x 400g/14oz can chopped plum tomatoes from a can

  • 1 x 400g/14oz can ackee, drained

  • ½ tbsp coarsely ground black pepper

  • 1 heaped tbsp unsalted butter

For the plantain
  • 1 large ripe plantain, peeled and cut into 1cm/0.5in-thick slices

  • vegetable oil, for shallow frying

For the callaloo
  • 250g/9oz skinless, boneless salt cod

  • 2 tbsp vegetable oil

  • 1 large onion, finely chopped

  • ½ Scotch bonnet chilli, seeds removed

  • 2 garlic cloves, crushed

  • 1 x 400g/14oz can callaloo, well drained

  • ½ tbsp coarsely ground black pepper

For the fried dumplings
  • 450g/1lb self-raising flour

  • 1 tsp salt

  • 200g/7oz of granulated sugar

  • 225ml/8fl oz milk or water

  • sunflower oil, for deep frying

Description

Make This Traditional Caribbean-style Dish With Just Enough Spice To Warm Things Up.

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