Ackee and Saltfish with Fried Dumplings and Plantain
Inspired by techniques from NYT Cooking.
Flaked saltfish folded gently with ackee, peppers and aromatics, served alongside crisp fried dumplings and caramelised plantain.
Always check the labels of the products you use.
Method
- 1
Soak. Soak 225 g salt cod in cold water in the fridge overnight, changing the water 2-3 times, then drain.
- 2
Poach. Simmer the cod in fresh water for 10 min, drain, cool and flake, removing any skin or bones.
- 3
Dough. Mix 250 g flour, 1 tsp baking powder and ½ tsp salt, stir in 150 ml cold water to a firm dough, knead for 2 min, rest for 10 min, then divide into 8 balls and flatten.
- 4
Fry dumplings. Heat 1 cm of oil in a pan and fry the dumplings, turning, until golden and cooked through, 10-12 min, then drain.
- 5
Fry plantain. In the same oil, fry the sliced plantains until caramelised, 2-3 min per side, then drain.
- 6
Soften. Heat 3 tbsp coconut oil and cook the onion, red pepper, garlic, spring onion, thyme and chilli until soft, 5 min.
- 7
Addfish. Stir in the flaked saltfish and tomato wedges and cook for 3-4 min.
- 8
Ackee. Fold in the drained ackee very gently so it stays in pieces, warm through for 3-4 min, then season with ½ tsp pepper.
- 9
Serve. Remove the thyme stems and serve with the dumplings and plantain.
Storage
Best eaten freshly cooked; any leftovers can be kept covered in the fridge for up to 2 days and reheated until hot throughout before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- large frying pan or sauté pan
- second frying pan
- slotted spoon
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 689 kcal |
| Protein | 22.1 g |
| Carbohydrate | 84.3 g |
| of which sugars | 19.8 g |
| of which free sugars | 0 g |
| Fat | 30.4 g |
| of which saturates | 9 g |
| Fibre | 7 g |
| Salt | 2.21 g |
Protein per 100 kcal
3.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
