Here’s what you’ll need for the ackee:
- 1 drained can of ackee
- 1/2 pound of saltfish (codfish)
- 1 teaspoon of black pepper
- 1/2 of a small onion, finely chopped
- 1/2 red sweet pepper, finely chopped
- 1 tablespoon of olive oil
Directions:
Bring a pot of cold water to a boil and allow saltfish to boil for about 30 minutes. This will help remove the salt and make codfish tender. Chop your onions and sweet pepper and set aside. Remove fish from water and allow to cool, then flake fish apart with a fork. Add olive oil to your pan and add onions, peppers and codfish. Allow veggies to soften for about 5 minutes, then add can of ackee. Stir to incorporate onions, peppers and saltfish, being careful to not break apart the ackee. Add another 1/2 of teaspoon of black pepper and cover until warm throughout.
Here’s what you’ll need for Callaloo:
- 1/2 small onion
- 1/2 small red sweet pepper
- 1 can of drained Callalou
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 tablespoon of olive oil
Directions:
- Add olive oil to pan, then saute onions and peppers for 5 minutes. Then add can of callaloo with pepper and salt & cover pan and simmer for 10 to 15 minutes on medium, high heat.
Here’s what you’ll need for fry dumpling:
- 1 cup of all purpose flour
- 3/4 cup of your favorite instant pancake mix (I used Aunt Jemima)
- 1 teaspoon of sugar
- 1 pinch of salt
- 1 teaspoon of baking powder
- 1/2 cup of cold water (you will not use all of it)
- 3/4 cup of vegetable oil
Directions:
In a glass bowl, pour all dry ingredients and mix with a fork. Once dry ingredients are well incorporated, slowly pour water in mixture a little at a time (you might not use all the water) and begin to knead flour. Continue to add water until dough begins to formed. Sprinkle dough with additional flour if it becomes too wet. Once dough is formed, pinch and roll into 8 small pieces, then use a fork and pierce the center of dough for even cooking. Place oil in pan and put fire on medium high. Once oil is ready, place each dumpling in pan, ensuring they are not touching. Allow dumplings to get golden brown on each side. You will know the dumplings are done when you knock the dumpling with a fork and it sounds hollow on the inside. Take dumplings out of oil and place on a paper towel to remove excess oil.
Serve with plantains and you’re meal is complete!!
Have you ever had a at home Jamaican Brunch?! One of the things I’m so glad my mom taught me how to make (even though I constantly call her to make sure I’m getting every ingredient correct!) Shout out to my mommy! The best cook I know!
xo
