Ask anyone. This is BY FAR my most favorite meal EVER! Coincidentally, ackee and saltfish is Jamaica’s national dish, so I’m not alone in my love for this flavorful delicacy. I remember as a little girl waking up on Sunday (and sometimes Saturday) mornings to the smell of saltfish sauteeing and dumplins (there’s no ‘g’) and plantain frying under Granny’s watchful eye. This was her weekend treat (for me, if no one else) and something I learned to love at a very early age (though when I was really young I thought the ackee was scrambled eggs…I soon learned!). Traditionally served as Sunday breakfast, I will more than gladly eat this any day or time of the week. My husband (then fiance) made this for me this past Valentine’s Day for a most wonderful night in, and I couldn’t have been happier!
What is ackee, you ask? It’s Jamaica’s national fruit that grows freely in many families’ backyards across the island. Fresh ackee must be fully ripened (the pods will turn red and open up) before picked and eaten, or it can be poisonous. Not much of a problem for those of us state-side… Though we do have to contend with what can only be described as extortion re: the ungodly cost of canned ackee in local caribbean stores and international markets. But I digress…
As for the saltfish, there’s a bit of debate over whether it must be boned or boneless, cod or pollock… The international market near our house always carries boneless pollock (both Hulk and mother-in-law approved, btw) thus that’s what we typically use. Salted cod is traditional, but go with what’s available, it’ll work, don’t worry. That being said, do yourself a favor and, whatever you do, get boneless fish. If you’re the type that enjoys walking through minefields, you’ll probably prefer boned fish (same difference, if you ask me). To me, the joy of eating is completely obliterated when you’re constantly on edge hoping you don’t swallow and choke on one of those nearly-invisible yet sharp bones. To everyone else, boneless is the way to go.
Ok, now for the details. In true Jamaican style, this recipe doesn’t exactly have measurements and thus will be more of a process description. I learned from my grandmother and great aunt who measure nothing, not even when baking, and get it perfectly right every time. Everything is to taste, including the saltfish to ackee ratio. I prefer more saltfish to ackee, so that’s what this recipe yields. Try it and see what you like!
- 12 ounces boneless saltfish
- 1 19oz. can ackee
- 3 scallions
- 1 scotch bonnet pepper
- 3 cloves garlic
- ½ cup cherry tomatoes
- Zest of one orange
- 1cup whole wheat flour (we prefer whole wheat in this house, but all-purpose flour is traditional)
- 1 teaspoon baking powder
- ¼ cup water
- 1 cup coconut oil
- Drain, rinse and set aside. (You'll add this in last.)
- If you're planning this ahead of time, you can soak your saltfish in cold water (covered) overnight. If you're reading this and cooking at the same time, start by boiling your saltfish for 15-20 minutes. This releases some of the salt so it's not overly salty.
- While the saltfish is boiling, prep your veggies.
- When the saltfish has boiled, drain off the water and start heating a large skillet with a couple tablespoons of olive oil. Saute the scallions, garlic, scotch bonnet pepper and tomatoes for 2-3 minutes and then add the saltfish, using your spatula to break it up into pieces (almost shredded looking).
- When the saltfish begins to brown, add the ackee on top. You want to do this when everything is nearly done so as not to overcook the ackee (which can soon turn to mush).
- Stir everything together, being careful not to break up the ackee too much. Season with cracked black pepper and/or orange zest, if desired. Stir to combine and continue to cook about 5 minutes, or until ackee is warmed through. When that's done, put a lid on it and get your oil heating up to fry your dumplins!
- Combine the flour and baking powder and add water, a little at a time, until the dough comes together into a ball. Feel free to add more water if it's too dry, or add more flour if it's too sticky.
- Once the dough comes together, break off small amounts and roll into balls using your hands. Flatten them out a little and, with your thumb, put a dimple in the middle of each one (my mother-in-law taught me this... It helps them cook through faster when frying in shallow oil.)
- Heat about half an inch of oil in the bottom of your frying pan. (I chose a deeper, but narrower pot to minimize the amount of oil needed.) When the oil is hot, carefully drop in your dumplins and fry about 2 minutes on each side, or until medium-brown. When they're done, remove from the oil and place onto a paper towel-lined plate to drain any excess oil.
- Once the dumplins are ready, it's time to say grace and eat... or, "nyam" as any Jamaican would say! Since we're not at Grandma's house today, there was no fried plantain, breadfruit, bammi or mango juice to accompany our ackee and saltfish... I hope to get on her level one day!
Jeff Moore says
October 8, 2014 at 6:27 pmNice!