Jamaican Callaloo & Saltfish Fried Dumpling Sunday Morning Breakfast Recipe🇯🇲

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often more affordable.

saltfish

🥗Healthier: smoked tofu

💰Cheaper: canned tuna

Smoked tofu provides a similar texture, while canned tuna is a budget-friendly protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cheaper substitute.

Welcome viewers and introduce the recipe for Jamaican breakfast.

Show the canned callaloo and ackee being used instead of fresh ingredients.

Chop garlic, bell peppers, thyme, medium onion, and green onion.

Prepare 2 cups of flour with butter, salt, white sugar, and baking powder.

Boil the saltfish in water for 15 minutes, changing the water once to reduce saltiness.

Fry the dumplings by placing them around the perimeter of the pan first, then in the middle.

Fry dumplings for about 3 minutes on medium heat, then flip and cook for another 3 minutes.

Turn the dumplings to cook the sides for an additional minute or so until they crack slightly, indicating they are done.

Remove the dumplings and let them drain on a paper towel.

In the same pan, add chopped onions, tomatoes, bell peppers, thyme, green onions, and scotch bonnet pepper.

Lower the heat to medium-low to prevent burning the vegetables.

Add okra and half a cup of water, cover, and steam for 5-7 minutes.

Add the canned callaloo and ackee to the pan with the vegetables.

Season with black pepper, onion powder, garlic powder, and Grace vegetable seasoning.

Mix everything together gently, being careful with the ackee as it can fall apart easily.

Show the finished dumpling and vegetable dish, highlighting the fluffiness of the dumpling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens