HOW TO MAKE JAMAICAN SALT FISH AND ACKEE WITH FESTIVAL DUMPLINGS

salt fish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

smoked mackerel offers a similar flavor profile while being more affordable

Combine 1 cup of flour and 1 cup of cornmeal in a mixing bowl.

Add 0.5 stick of margarine, cut into chunks, to the mixture.

Add 1 teaspoon of baking powder and 0.5 teaspoon of salt to the bowl.

Mix the dry ingredients together.

Gradually add 1 cup of milk, a little at a time, mixing until combined.

Let the dough sit for about 1 hour.

Heat a skillet and add a generous amount of oil for frying.

Break off a portion of the dough, shape it into a small oval, and flatten it slightly in your hand.

Fry the dumplings in the hot oil until golden brown on all sides, about 5-7 minutes.

Prepare the salt fish by boiling it in water at least twice to reduce saltiness.

Chop the salt fish into small pieces and set aside.

In a hot pot, add the boiled salt fish, sliced onion, chopped sweet pepper, and tomato all at once.

Cook the vegetables for 3-4 minutes, then add 1 teaspoon of vinegar.

Add black pepper and Mrs Dash for seasoning.

Fold in the ackee gently to avoid mashing it, and let it cook on low heat for about 5 minutes.

Serve the salt fish and ackee with the fried festival dumplings.

Cooking Techniques

Equipment Needed

Spice Level: