Jamaican ackee & saltfish, a breakfast for a champion🇯🇲 We’re celebrating 60 years of Notting Hill carnival and this meal here will get you ready for the road! Start the day as you mean to go on, with good vibes. Take in the culture, appreciate the masquerades, the stewards, and countless people that make this carnival so special and possible. Fried dumplings: 250g plain flour 1 tbsp baking powder 1 tsp salt 2 tbsp sugar 1.5 tbsp unsalted butter 100ml water 30ml whole milk Ackee & Saltfish: 300g salt fish, boiled and broken down 3 tbsp coconut oil 1 small onion 3 garlic cloves 6 stalks of thyme 2 spring onions 1 tomato 1 bell pepper Plenty of black pepper Fish seasoning (optional, if needed) Method: 1.Combine flour, baking powder, salt and sugar. Mix until combined and then use your fingers to rub the butter into the flour, you're looking for a sand-like consistency. 2.Gradually add your milk and water until your dough comes together. This should take around 2 minutes. 3. Then cover and leave to rest for at least 30 mins or 2 hrs for best results. 4. For the ackee and salt-fish, add your garlic, onions, spring onion whites, scotch bonnet, thyme and thyme to a pan. 5. Let this cook for 2-3 minutes. Once the onion mix has started to soften, add in your tomatoes and peppers and let this cook for another 3 mins or until this has started to soften. 6.Then add in your saltfish, let this cook for a few minutes and if needed because you’ve boiled the salt-fish too much, add a little bit of all seasoning. 7. Now at this point you want to add in your drained ackee and spring onion ends. Carefully fold it in and simmer for a 2-3 mins. 8. To fry the dumplings portion into 7 balls, make an indent in the middle and fry at 140°C for 2 mins, then 150°C for 4 mins before finally bumping up the temperature to 175°C for 1-2 mins. #ackeeandsaltfish #jamaicanfood #foodtok
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