Classic Jamaican Ackee and Saltfish with Fried Dumplings

Directions

1. Step 1

   Soak salt cod in cold water overnight, changing water several times. Alternatively, boil salt cod for 15-20 minutes, drain, rinse, and repeat once to remove excess salt. Flake the cooked salt cod.

2. Step 2

   In a large skillet, heat vegetable oil over medium heat. Add sliced onion, bell peppers, sliced Scotch bonnet, thyme, and minced garlic. Sauté until vegetables are softened, about 5-7 minutes.

3. Step 3

   Add the flaked salt cod to the skillet and stir-fry for 3-5 minutes, allowing it to heat through and absorb flavors.

4. Step 4

   Gently fold in the drained canned ackee. Be careful not to mash the ackee too much as it is delicate. Cook for another 3-5 minutes until heated through. Remove from heat. Remove thyme sprigs.

5. Step 5

   To make dumplings: In a bowl, combine flour, cornmeal, and salt. Gradually add water and mix until a firm dough forms. Knead lightly for 2-3 minutes.

6. Step 6

   Divide the dough into small pieces and roll into oblong shapes (fingers) or small rounds.

7. Step 7

   Heat about 1 inch of vegetable oil in a separate skillet over medium heat. Fry the dumplings in batches until golden brown and puffed, about 3-5 minutes per side.

8. Step 8

   Remove fried dumplings and drain on paper towels.

9. Step 9

   Serve the ackee and saltfish immediately, accompanied by the fried dumplings.