Saltfish and Ackee

Name: Saltfish and Ackee
Yield: 4
Cuisine: Jamaicana
Ingredients: Olive oil; 200 g Tomato; 1 Onion; Pepper; pinches Salt; 1 teaspoon Paprika; 1 Red Pepper; 250 g Self-raising Flour; 450 g Salt Cod; 1 teaspoon Hotsauce; 30 g Suet; 2 teaspoons Curry Powder; 1 Yellow Pepper; 2 teaspoons Jerusalem Artichokes; 400 g Ackee

Difícil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein49 %79 g
Carbs36 %58 g
Fat15 %11 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	664 kcal	184 kcal
Protein	79 g	21.9 g
Carbs	58 g	16.1 g
Fat	11 g	3.1 g

One serving is about 360 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty66/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Jamaican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Jamaican

Ingredients

Olive oil (for frying)
200 g Tomato
1 Onion (chopped)
Pepper (to taste)
pinches Salt
1 teaspoon Paprika
1 Red Pepper (sliced)
250 g Self-raising Flour
450 g Salt Cod
1 teaspoon Hotsauce
30 g Suet
2 teaspoons Curry Powder
1 Yellow Pepper (sliced)
2 teaspoons Jerusalem Artichokes
400 g Ackee

Instructions

For the saltfish, soak the salt cod overnight, changing the water a couple of times.
Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.
Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.
For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
Wrap the mixture in clingfilm and leave in the fridge to rest.
Open the can of ackee, drain and rinse, then set aside.
Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.
When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)
Drain the dumplings on kitchen paper and serve with the saltfish and ackee.