SALTFISH and COCONUT DUMPLING Recipe | Caribbean Food | Step By Step | Trinidad

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.

Boil the whole saltfish in water for a few minutes, checking for saltiness and continuing to boil until most of the salt is gone.

In a bowl, combine flour, coconut milk, water, salt, and green seasoning (optional) to make a soft dough.

Lightly dust the countertop and roll out the dough to your desired thickness.

Use a cookie cutter or bottle cap to cut out dumpling shapes from the rolled dough.

Boil water in a pot and add the dumplings; they are done when they float to the top.

Once the dumplings float, cut one open to ensure it is cooked through before removing them from the water.

Remove the boiled saltfish from the water, rinse it to remove excess salt, and break it into small pieces.

Chop onion, tomatoes, pimento, hot pepper (if using), and garlic for the saltfish mixture.

Heat coconut oil in a pot and add chopped onions, cooking on low-medium heat.

Add the saltfish and tomatoes to the pot, cover, and cook for about 2 minutes until the tomatoes are soft.

Add the remaining chopped green seasoning, garlic, and pimento to the pot, cooking until the tomatoes are soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary