ACKEE & SALTFISH
Ackee & Saltfish is a traditional Caribbean dish, and something that I’ve been associated with from an early age. The recipe for this dish varies from family to family and many have there own take on the classic dish. Most commonly served with fried dumplings, hard dough bread of fried plantain. For those unfamiliar with ackee, its a fruit originally imported to the Caribbean from Ghana, but is now seen as a national fruit to the Caribbean Islands. Yellow in colour and resembling a scrambled egg, the taste of ackee is non existent but the meal wouldn’t be the same without this ingredient.
Ackee & Saltish Ingredients: Serves 4
- Saltfish (Salted codfish)
- 1 Garlic Clove
- 1 Onion (Sliced)
- 1 Red Pepper (Sliced)
- 1/2 Tin (200g) Chopped Tomatoes
- 1 Tin (400g) Ackee (Drained)
- Black Pepper To Taste
- Scotch Bonnett Pepper (In true Caribbean style this can be added but I always choose to leave this out)
- Soak the salt fish in a bowl of cold water for approximately 2 hours. This can be left for longer if necessary.
- Once soaked remove the salt fish from the water and place in a pot of boiling water for 10 minutes on a medium heat. Be careful not to the let the water overflow as the salt fish will cause the mixture to froth.
- Heat the oil in a skillet/ pan over medium heat and then add the chopped garlic and cook for 1 minute.
- Add your onion and peppers and cook for a further 5 minutes.
- Drain the salt fish and then add to the mixture along with the chopped tomatoes. The salt fish should be flaky in nature once boiled and it will be possible to just tear it apart to add to the pan. Leave to simmer for 5 minutes.
- Add the ackee to the mixture and allow to cook through adding any extra black pepper if needed. Please note that you want the ackee to remain whole so be vey careful when mixing.
Fried Dumplings Ingredients:
- 4 Cups Plain Flour
- 1/2 Cup Cold Water
- 1 Tsp Salt
- 1/2 Cup Vegetable Oil (For Frying)
- In a large bowl, stir together the flour and salt. Mix in water 1 tbsp at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
- Heat the oil in a large heavy skillet/ pan over medium heat until hot. Break off pieces of the dough and shape into a patty – kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.