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
- Rinse the cod fish and put it in a pot to boil for about fifteen minutes.
- Taste the cod fish. If it is still too salty, boil it for another ten minutes.
- While the fish is boiling, chop the tomatoes, onion, scallion and garlic and set aside in a separate bowl.
- Once the codfish is completed, drain it in a colander.
- 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.
- Add the codfish into the chopped seasonings and turn the heat down to medium low.
- Cover and cook for fifteen minutes and then set aside.
- In a medium bowl, mix the flour, baking powder, and salt. Slowly add water until it becomes a desirable dough.
- Put a frying pan on high and add five tablespoons of olive oil.
- Break off pieces of dough and form 3 inch balls.
- Once the pan heats up, turn it down to medium and place the dumplings in the pot.
- When dumplings are brown, turn to the other side.
- Repeat process for each dumpling.
- Drain dumplings on paper towel.
- Serve dumplings with saltfish