Saltfish and Ackee with Fried Dumplings

Ingredients

• 1 lb salt cod
• 14½ oz ackee
• 1 yellow onion
• 1 tsp paprika
• 2 tsp curry powder
• 1 red bell pepper
• 1 yellow bell pepper
• 1 tsp hot sauce
• 7 oz diced tomatoes
• 1 pinch salt
• 1 pinch black pepper
• 1 cup all-purpose flour
• 1 oz vegetable suet
• 2 tbsp olive oil

Steps

1. Soak salt cod overnight, changing water several times. Drain, then boil cod in fresh water twice, simmering until cooked. Flake the fish, discarding skin and bones.
2. For dumplings, combine flour, suet, and a pinch of salt with 1 cup water to form a dough. Wrap and refrigerate.
3. Drain and rinse canned ackee; set aside.
4. Heat olive oil in a pan over medium heat. Sauté chopped onion until softened. Add paprika, curry powder, hot sauce, and sliced bell peppers; cook until peppers are tender.
5. Stir in diced tomatoes and flaked salt cod. Gently fold in the ackee and simmer briefly.
6. Meanwhile, heat 1/2 inch vegetable oil in a separate frying pan until shimmering. Shape dumpling dough into small balls and shallow-fry until golden brown.
7. Drain fried dumplings on paper towels. Serve saltfish and ackee immediately with the dumplings.