This recipe was provided by our guest chef April Jackson

Ingredients

1 pack saltfish (300g) ?

3 cans of ackee, drained ?

1 medium onion, chopped finely ?

1 red bell pepper, chopped finely ?

3 medium tomatoes, chopped ?

4 cloves of garlic, minced ?

1 scotch bonnet pepper, chopped ?finely ?

1?4 bunch of thyme ?

1-2 tablespoons extra virgin olive ?oil ?

black pepper to taste ?

Serve with fried dumplings and fried plantain

Method

1. Put saltfish to soak in cold water overnight or boil for about 1 hour, until it doesn’t taste overpoweringly salty and the saltfish is tender.

2. De-bone and flake the saltfish into a boil ?

3. In a saucepan or pot heat oil over medium heat then sauté onion, garlic, thyme for about 2 minutes until translucent before adding the tomatoes, scotch bonnet pepper and bell pepper for an additional 3-4 minutes until the ingredients are tender ?

4. Add flaked saltfish, canned ackee and black pepper. ?

5. Toss gent, and allow to stand over low heat for about 2 minutes. ?

6. Serve with fried dumplings and fried plantain

Fried Dumplings

Ingredients

1 1/2 cups self raising flour

2 tsp Baking powder

2 tablespoons sugar

1/4 cup melted butter

2/3 cup Cold water

1 tsp Salt

1 tsp sugar

Oil for deep frying

Method

1. Add flour to mixing bowl.

2. Add baking powder, salt, sugar and melted butter then mix together with spoon.

3. Pour water into mixture Then use hand to mix and knead the flour into dough (if the water is not enough you may add more, small amounts at a time until dough is firm enough to mould into balls)

4. Cover bowl with clingwrap and allow to sit for at least 10 minutes. This allows the dough to rise.

5. Pour enough oil for deep frying into frying pan and put on medium flame. Allow oil to become hot.

6. Pinch the amount of dough you want depending on the size dumplings you want to make. Roll dough in palm until round then use your thumb and index finger to make a dent in the middle.

7. Put in oil and allow to fry until golden brown and floating, about 4-6 minutes.