Salted Cod with Ackee
A classic Jamaican dish made with salted cod and ackee fruit, seasoned with spices and served with crispy dumplings. An exotic and aromatic treat that will transport you to the Caribbean islands.
Ingredients
- 450 g Salted cod
- 400 g Ackee (canned)
- 1 pcs Onion
- 1 tsp Paprika
- 2 tsp Curry
- 2 tsp Jerusalem artichoke
- 1 tsp Hot sauce
- 1 pcs Red bell pepper
- 1 pcs Yellow bell pepper
- 200 g Tomatoes
- to taste Salt
- to taste Black ground pepper
- 1 tbsp Olive oil
- 250 g Self-raising flour
- 30 g Animal fat (lard)
- pinch Salt
- 250 ml Water
- 200 ml Vegetable oil
Instructions
- Soak the salted cod in cold water overnight, changing the water several times.
- Drain the water, place the cod in a large pot with fresh water and bring to a boil. Drain the water again, add fresh water and bring to a boil once more.
- Simmer for approximately 5 minutes until the cod is completely cooked, then drain the water and break the fish into large pieces, removing the skin and bones.
- Prepare the dumpling dough: mix the flour and lard with a pinch of salt, add 250 ml of water and knead the dough. Wrap it in plastic wrap and refrigerate until needed.
- Open the can of ackee, drain the liquid, rinse and set aside.
- Heat a tablespoon of olive oil in a pot and sauté the diced onion until soft, but not brown. Add paprika, curry, Jerusalem artichoke, hot sauce and diced peppers, continue cooking until the peppers are soft.
- Add the diced tomatoes and prepared cod, mix well. Very carefully add the ackee to the dish without crushing it. Let the dish simmer until ready to serve.
- When ready to serve, heat approximately 200 ml of vegetable oil in a pan until a light smoke appears. WARNING: hot oil is dangerous — do not leave the pan unattended.
- Form dumplings from the dough about the size of a plum and fry them in the hot oil until golden brown.
- Transfer the cooked dumplings onto paper towels to remove excess oil and serve together with the cod and ackee dish.