Ackee and Salt Fish is a very famous and traditional Jamaican dish. It’s a great crowd-pleaser, very colourful and tastes fantastic. Serves 6.
450g Salt cod
2 tbsp Olive oil
1 Onion minced
2 Garlic cloves minced
8oz Tomatoes skinned & chopped
1 Small scotch bonnet pepper, de-seeded and chopped
1 tbsp Freshly chopped thyme
4 Spring onions chopped
¼ tsp Black pepper
1 Can Ackee, drained
- Place cod in a bowl of cold water in juice of lemon and soak for 24 hours. Change water & lemon 2-3 times to remove saltiness.
- After 24 hours, remove and drain water. Place in a bowl, add boiling water and leave to steep for 15 minutes.
- Drain, remove, skin and de-bone the fish, then flake.
- In a saucepan, place oil and butter on a medium heat, gently sauté onions and garlic for 5 minutes without browning.
- Add tomatoes, scotch bonnet peppers and continue to sauté for 3-5 minutes.
- Add salt fish, thyme, spring onions and simmer for 5 minutes and adjust seasoning.
- Add drained ackee and allow this to warm through, but not boil. That’s it!
Fried bakes or fried dumplings are a staple food within any home in the Caribbean. They are a popular streetfood often served with salt fish or jerk chicken for lunch or as a breakfast dish.
2 Cups self raising flour
50g softened butter
1 tsp salt
Vegetable oil for frying
- In mixing bowl place first four ingredients and mix to fine bread crumbs.
- Add water a little at a time until all ingredient are incorporated into a firm dough.
- Turn dough out onto a floured board and knead for about 5 minutes.
- Return dough to mixing bowl, cover with cling film or a damp clean tea towel, keep in a warm place for about 30 minutes.
- After 30 minutes, turn dough out, divide into 12 equal portions and form into balls.
- Flatten each ball into 4” circles.
- Place vegetable oil into frying pan and bring to medium to hot temperature.
- Place flattened dough into oil and fry for 3 to 4 minutes on either side until golden brown.
- Remove from oil with slotted spoon and place on tray with kitchen towel to absorb excess oil.
- Repeat with the remaining dough until all is cooked.
- Serve while still warm. Eat on their own or serve with salt fish, cheese or jerk chicken!
Check out our Video Recipe HERE
Taken from our first book Tan Rosie Caribbean Supper Club Recipe Book OUT NOW