Ackee and Saltfish Breakfast | Fried Dumpling Recipe

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is often more affordable and readily available.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are cheaper and provide a similar texture.

Sift dry ingredients for the dumpling to incorporate air into the dough.

Add tiny pieces of cold butter to the sifted dry ingredients and rub it in until it forms very tiny pieces.

Make a well in the center of the mixture and add cold water; mix and knead the dough.

Let the dough rest in a bowl covered with a damp kitchen towel to prevent drying out.

Rinse off excess salt from the flaked saltfish and add it to a pot of water; bring to a boil until easily flaked.

Strain the saltfish and flake it into tiny pieces.

Heat coconut oil in a skillet and add garlic and scotch bonnet for flavor (optional).

Add chopped onion, bell pepper, and tomato to the skillet and sauté until softened.

Add the flaked saltfish to the skillet and season with black pepper; mix well.

Add cooked, drained ackee to the skillet and stir gently to combine, being careful not to mash the ackee.

Cover the skillet and allow the ackee to absorb the flavors over very low heat.

Form the rested dough into a long shape and break off pieces to roll into dumplings.

Seal the dumplings by pinching the edges together and rolling them in your palm.

Heat oil for deep frying and test the temperature with a piece of dough; adjust heat as necessary.

Fry the dumplings until golden brown and drain on a wire rack or napkin.

Prepare ripe plantains by cutting off the tops, peeling, and slicing them.

Fry the plantains in the same oil used for the dumplings until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary