As an homage to Jamaica’s National Dish, try making these addictively tasty, shareable ackee and sailfish bites. The dish is placed on top a pillow-y homemade fried dumpling, perfectly complementing the tangy sweetness of the Caribbean Ackee fruit and cured salted cod. Close your eyes and picture the beach!
(Courtesy of Karl Thomas, Chubby’s Jamaican Kitchen)
For the toppings, in a medium pan, heat oil and add the onions. Sauté for 2 minutes.
Add the garlic and cook another minute.
Add the bell peppers, tomatoes, Scotch bonnet peppers, and cook for another 2 minutes.
Add the butter, allow to melt then add the salt cod and cook for another 2 minutes.
Add in the ackee, seasoning and black pepper, and gently fold into the mixture.
Add thyme and green onions, and cook for another 2 minutes. Set aside.
For the dumpling base, in a mixing bowl, add flour, salt, baking powder, sugar and butter. Combine properly.
Add water to the dry ingredients and make it in a smooth soft dough. Let the dough rest for approximately 10 minutes.
When the dough has been rested, shape the dough into 6 golf ball size pieces, flatten slightly with a dimple in the center of the dough.
Heat oil in a skillet over a medium flame.
Place each piece of dumpling in the skillet and let cook until golden brown on each side. Remove from the pan and set aside in a tray lined with paper to absorb any excess oil.
Cut each dumpling in half and assemble the bites by placing the ackee on top of each half.