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Ingredients:
For the Dough:
2 C of Flour (Self Rising)
⅛ t. of Salt
½ to ¾ of a stick of Unsalted Butter
½ Cup of Water
For the Ackee & Saltfish:
1 lb of Dry Boneless Saltfish
1 Can of Grace Brand Ackee in Salt Water
1 Yellow Onion
¼ of Red Bell Pepper
¼ of Green Bell Pepper
¼ of Yellow Bell Pepper
¼ of Orange Bell Pepper
1 Tomato
3 Cloves of Garlic
2 Scallions, the green part only
Olive Oil
Avocado (Optional)
¼ t. of Old Bay
¼ t. of Maggi Caldo Sabor A Pollo
¼ t. of Paprika
⅛ t. of Black Pepper
Directions:
Put the saltfish in a big container with cold water in the fridge overnight to remove the salt
Boil the saltfish again the next day to remove the salt again for 15 minutes and then break the fish into pieces
Prep your dough by mixing the flour with the salt and butter. Add your water little by little until the dough isn’t dry but also not sticky and for a little
Drain the ackee to remove the salt water and wash all of your vegetables and cut them as desired, mince the scallion
Make small balls or any shape as desired with the dough but not too big because of the self-rising flour and put them in hot frying oil
Drizzle Olive Oil over medium heat and pour in the vegetables except the scallion onto the pan and add your seasonings (be cautious with the Maggi because it is salty) and mix
Keep an eye on the dumplings while they’re frying
Then, add the saltfish and mix with the vegetables. Then, add the ackee and mix for like 2-3 minutes with a spatula so the ackee doesn’t break
It is ready to be served and sprinkle the scallion over and set the dumplings and enjoy with avocado!!
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