Mangu

saltfish-and-dumplings

Next Dish: Cassava Leaves Stew

Saltfish and Dumplings is a traditional Caribbean dish, particularly popular in countries such as Jamaica, Trinidad, and Barbados. It primarily consists of salted codfish and hand-rolled dumplings, often accompanied by a variety of vegetables like okra or tomatoes. The saltfish is typically soaked and boiled to remove excess salt before being sautéed with seasonings. This dish is often enjoyed as a hearty breakfast or dinner.

saltfish

flour

salt

water

garlic

tomato

vegetable oil

bell pepper

black pepper

dried thyme

onion

Recipe

Ingredients:

  • 1 pound saltfish (codfish)

  • 2 cups flour

  • 1 teaspoon salt

  • Water

  • 1 onion, chopped

  • 1 bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 tomato, chopped

  • 1 teaspoon thyme

  • 1 teaspoon black pepper

  • 2 tablespoons vegetable oil


Instructions:

  1. Soak the saltfish in cold water overnight to remove most of the salt. If it's still too salty, you can boil it in water for about 20 minutes.

  2. While the saltfish is soaking, make the dumplings by combining the flour and salt in a bowl. Gradually add water until the dough comes together. Knead it for a few minutes until it is smooth and elastic.

  3. Break off small pieces of the dough and roll into balls. Flatten them slightly to make dumplings.

  4. Boil a pot of water and add the dumplings. Cook them for about 15 minutes, or until they float to the top. Drain and set aside.

  5. In a separate pan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and tomato. Cook until the vegetables are soft.

  6. Flake the saltfish and add it to the pan with the vegetables. Add the thyme and black pepper and stir well to combine.

  7. Add the cooked dumplings to the pan and stir gently to combine. Cook for a few more minutes until everything is heated through.

  8. Serve the saltfish and dumplings hot. Enjoy!