Jamaica’s national dish is Ackee and saltfish. While Ackee is technically a fruit, it is treated like a vegatable. I’m going to make it with boiled green bananas and dumplings. It can be eaten with rice, bread of fried dumpling as well. I am using canned Ackee and boneless salted cod fish. Both can be bought at various supermarkets.
Ingredients For Ackee & Saltfish:
3 cans Ackee
24 oz Salted Cod fish
2 stalks of scallions
1 habernaro/scotch bonnet pepper (very hot, use with caution)
1 teaspoon black pepper
¼ cup oil
Boil saltfish for 30 minutes to remove some of the salt and rehydrate the fish. Rinse in cold water and break fish into small pieces.
Chop onion, scallion and habernaro and saute in oil in a pan.
Add fish and saute for a few minutes.
Add the drained Ackee to the fish, sprinkle in black pepper and stir together. Cover for about 5 minutes on medium flame to let flavors mesh together.
Bring water to a boil in a pot big enough to hold the bananas and dumplings. Add a pinch of salt and 2 tablespoon of cooking oil.
Ingredients for Jamaican Boiled Dumplings
2 cups of Flour
1/2 cup cold Water
Pinch of Salt
Put flour and salt in a mixing boil. Make a well in center of the flour and add water about 1/4 cup at a time, kneading mixture into dough. Adding water as needed until you have a ball of firm dough.
It should not be sticky/soft. If you accidentally add too much water, just add more flour a little at time to correct your mistake.
Now section dough into small pieces (about the size of golf balls) that will be made into dumplings.
Roll each piece into a ball and gently press the top, flattening it to shape the dumpling. As you make each dumpling add them to your pot of boiling water.
Cut off the top and bottom of the banana and make a slit on the skin of the banana. Do not cut in the banana, just slit the skin. Add to pot with dumplings. Cook for 25 minutes.
Tip: Dumplings and green bananas will float when cooked.