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Ackee and Saltfish with Steamed Callaloo and Merlene's Fried Dumplings

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Ingredients

Ingredients

8-7/8 oz. skinless boneless salt cod
4 tbsp. vegetable oil
1 onion, finely chopped
1/2 Scotch bonnet chili, seeds removed
2 garlic cloves, crushed
5-1/3 oz. bacon
1/2 400 g. can chopped plum tomatoes from a can
1 400 g. can ackee, drained
1/2 tbsp. coarsely ground black pepper
1 heaped tbsp. unsalted butter
1 ripe plantain, peeled and cut into 1 cm in-thick slices
vegetable oil, for shallow frying
8-7/8 oz. skinless, boneless salt cod
2 tbsp. vegetable oil
1 onion, finely chopped
1/2 Scotch bonnet chili, seeds removed
2 garlic cloves, crushed
1 400 g. can callaloo, well drained
1/2 tbsp. coarsely ground black pepper
15-7/8 oz. self-raising flour
1 tsp. salt
7 oz. of granulated sugar
1/4 qt. milk
sunflower oil, for deep frying

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