Overnight-Soaked Ackee and Saltfish with Jamaican Fried Dumplings

Method

1. The night before, rinse the saltfish, put it in a large bowl, cover generously with cold water and leave it in the fridge overnight, changing the water 2 or 3 times. Compared with boiling, soaking keeps the flakes tender and whole and removes the salt evenly.

   Add in this stepThick boneless saltfish (salt cod) 170 g

2. Dumpling dough: mix the flour, baking powder and salt, then add the cold water a little at a time and knead for 3 min, until the dough is smooth, soft like an earlobe and no longer sticky. Cover and rest it for 15 min; it will be easier to shape.

   Add in this stepAll-purpose flour 120 gBaking powder 1 tspSalt 1 pinchCold water 75 ml

3. Drain the saltfish, put it in a 18 cm pot with fresh water and poach it at a gentle bubble on medium-low heat for 8 min; a rolling boil makes it tough. Lift it out, let it cool, remove skin and bones and break it into large flakes of about 3 cm.

   medium-low heat

4. Pour the frying oil 2 cm deep into a 20 cm pan and heat it on medium heat to 170 °C (a scrap of dough should bubble at once and float up). Pinch off ping-pong-ball pieces of dough, roll them smooth and press the centres slightly with your thumb. Fry without crowding, turning, for 6 min until deep golden all over and hollow-sounding when tapped, then drain on kitchen paper. Fry in batches if needed, and slide the dough in away from you so the oil does not splash.

   Add in this stepVegetable oil for frying 300 ml

   medium heat

5. Melt the coconut oil and half the butter in a 24 cm frying pan on medium heat. Add the onion, garlic, spring onion whites, bell pepper, scotch bonnet, thyme and allspice and cook for 4 min until the onion is soft and sweet.

   Add in this stepVirgin coconut oil 1 tbspUnsalted butter 7.5 gOnion 1Garlic cloves 2Spring onions (scallions) 1.4Red and green bell pepper ½Scotch bonnet pepper ¼Fresh thyme sprigs 2Ground allspice (pimento) ¼ tsp

   medium heat

6. Raise the heat to medium-high heat, add the saltfish and the halved cherry tomatoes and cook for 3 min, until the edges of the fish turn lightly golden and the tomatoes start to burst. Season with the black pepper.

   Add in this stepCherry tomatoes 8Coarsely ground black pepper ¼ tsp

   medium-high heat

7. Lower the heat to low heat, add the ackee and the remaining butter and turn it gently just 2 or 3 times while it heats for 3 min. When the butter has melted into a glossy coat and the ackee is hot, remove the thyme stems, scatter over the green spring onion tops and serve with the dumplings.

   Add in this stepCanned ackee, drained 260 gUnsalted butter 7.5 gSpring onions (scallions) 0.6

   low heat