Instruction

• For the saltfish, soak the salt cod overnight, changing the water a couple of times
• Drain, then put the cod in a large pan of fresh water and bring to the boil
• Drain again, add fresh water and bring to the boil again
• Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces
• Discard any skin or bones
• For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough
• Wrap the mixture in clingfilm and leave in the fridge to rest
• Open the can of ackee, drain and rinse, then set aside
• Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown
• Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender
• Add the chopped tomatoes, then the salt cod and mix together
• Lastly stir in the ackee very gently and leave to simmer until ready to serve
• When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking
• Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown
• (CAUTION: hot oil can be dangerous
• Do not leave the pan unattended
• ) Drain the dumplings on kitchen paper and serve with the saltfish and ackee