How to make Saltfish and Dumplings

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is healthier.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat while being more accessible.

Heat oil in a skillet over medium heat.

Wash the saltfish two or three times in hot water to reduce saltiness.

Fry the saltfish until it has a little crisp and is still soft.

Add onions to the skillet and fry until soft.

Add garlic to the skillet after the onions have started cooking.

Add cherry tomatoes to the skillet, using any type of tomatoes available.

Cover the skillet and let it cook for about 5 minutes.

Add sweet peppers to the skillet and sauté until tender.

Add the fried saltfish back into the skillet with the vegetables and cook together for about 5 minutes.

Season the mixture with black pepper and Adobo seasoning.

Do not add salt as the saltfish is already salty.

Add fresh thyme and tomato puree to the skillet, along with a little water for sauce.

Add a touch of sweetness with ketchup and saon for color.

Start making the dumplings by combining about 1 cup of flour with a pinch of salt and coconut milk powder.

Gradually add water to the flour mixture until a nice dough ball forms.

Cover the dough with a damp cloth for about 5 minutes.

Roll the dumplings out flat as preferred.

Boil the dumplings until they float to the surface, then drain them.

Sauté onions, sweet peppers, and garlic in a skillet again.

Fry the dumplings, flipping halfway through for even crispiness.

Add dry thyme and Trinidad green seasoning to the dumplings for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary