Saltfish and Ackee

Instructions

1- For the saltfish, soak the salt cod overnight, changing the water a couple of times.

2- Drain, then put the cod in a large pan of fresh water and bring to the boil.

3- Drain again, add fresh water and bring to the boil again.

4- Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces.

5- Discard any skin or bones.

6- For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.

7- Wrap the mixture in clingfilm and leave in the fridge to rest.

8- Open the can of ackee, drain and rinse, then set aside.

9- Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.

10- Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.

11- Add the chopped tomatoes, then the salt cod and mix together.

12- Lastly stir in the ackee very gently and leave to simmer until ready to serve.

13- When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.

14- Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown.

15- (CAUTION: hot oil can be dangerous.

16- Do not leave the pan unattended.

17- ) Drain the dumplings on kitchen paper and serve with the saltfish and ackee.