Friday, August 3rd, 2012
Jamaican Recipe: Saltfish and Dumpling
I make this dish quite often. It is a quick dish that isn’t too fancy, so it’s perfect for a weekday meal. It’s a traditional Jamaican breakfast that is often used with other forms of starch such as boiled banana, yam, potatoes, plantain and breadfruit. Codfish or saltfish is a major component of Jamaican cuisine and is very easy to make.
1 pack of salted Pollock (cod)
2 chopped tomatoes
1 chopped onion
1 chopped scallion
1 clove of diced garlic
3 cups of flour
1 tablespoon of baking powder
1 tsp of salt
1 cup of water
1 tsp of black pepper
1. Rinse the cod fish and put it in a pot to boil for about fifteen minutes.
2. Taste the cod fish. If it is still too salty, boil it for another ten minutes.
3. While the fish is boiling, chop the tomatoes, onion, scallion and garlic and set aside in a separate bowl.
4. Once the codfish is completed, drain it in a colander.
5. Heat a frying pan with 3 tablespoons of olive oil. Once the pan is hot, sauté the diced seasonings on medium high until the tomatoes start to liquify and the onions become translucent.
6. Add the codfish into the chopped seasonings and turn the heat down to medium low.
7. Cover and cook for fifteen minutes and then set aside.
8. In a medium bowl, mix the flour, baking powder, and salt. Slowly add water until it becomes a desirable dough.
9. Put a frying pan on high and add five tablespoons of olive oil.
10. Break off pieces of dough and form 3 inch balls.
11. Once the pan heats up, turn it down to medium and place the dumplings in the pot.
12. When dumplings are brown, turn to the other side.
13. Repeat process for each dumpling.
14. Drain dumplings on paper towel.
15. Serve dumplings with saltfish
© 2012, Christine Mills. All rights reserved.
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