Jamaican Ackee and Saltfish with Fried Dumpling (Vegan)

Jamaica’s national dish is ackee and saltfish. Apart from being a delicious dish this food holds cultural significance. Ackee is a savoury fruit that is Native to the west of Africa and arrived in Jamaica along with the enslaved Africans. The thick red skinned fruit blossoms and exposes its seed when it is ripe, otherwise it is poisonous! While there is no real fish in this dish, saltfish, (which is salt cured cod) was something that many plantation owners relied on in order to have cheap nourishment for their slaves.

While long are the days of the Trans-Atlantic slave trade this dish holds it’s place in Jamaican cuisine and culture and it is no surprise why. Thyme, garlic, scotch bonnet, tomato and onions come together to give the ackee a flavourful seasoning that compliments its slightly soft and buttery texture; it truly is an unforgettable meal.

Ackee and saltfish is typically eaten for breakfast but it can be eaten at any time of the day. It’s usual accompaniments are boiled green bananas, yam, or even bammy; but most Jamaican will agree and tell you the best accompaniment to ackee and saltfish is dumpling — whether you want it fried or boiled depends on you!

Ackee & “Saltfish”

2 tbs of neutral tasting cooking oil, such as vegetable or canola

2 tins of Ackee (19oz each)

1/4 medium onion

1/2 scotch bonnet pepper, seeded, stemmed, and minced

1 small tomato, diced

2 garlic cloves, minced

2 sprigs of thyme

1 scallion, sliced thinly

1 tsp of sea salt

1/2 tsp black pepper

Instructions

1. In a skillet or sauté pan over medium heat add onion, scotch bonnet, and garlic. Cook, stirring occasionally until softened, about 5 minutes.

2. Add thyme, tomato, and scallion, stirring to combine until the aromatic and the tomato becomes tender, about 5 minutes.

3. Add the ackee and stir to gently incorporate; making sure the ackee does not become mushy. Cook until the ackee is heated through and the aromatics begin to stew, about 5 minutes. Turn the heat off and keep the pan on the burner.

4. Serve while it is hot and enjoy.

Fried Dumpling

1 ½ cup all-purpose flour

1 tsp baking powder

1/2 cup water

pinch of salt

neutral oil for frying, enough to come up the side of a frying pan

Instructions

1. Combine the dry ingredients in a large bowl and mix to combine.

2. Slowly add liquid while stirring the dry ingredients.

3. When a rough dough begins to form begin to knead the dough with your hand. The dough should be soft and dry enough to not stick to your hands. If the dough is sticky add flour, if it is too dry add water — do both little at a time.

4. Once the dough is kneaded break off golf ball sized amounts of dough and roll it in the palm of your hands to form a small circle.

5. In a pan over medium-high heat fry the dumpling dough balls until golden in colour, about 5 minutes per side. Use a fork or slotted spoon to remove the dumplings from the oil and drain on a paper towel lined plate.

6. Serve and enjoy while they are nice and hot!