Ackee and Fry Dumpling
· 1 large can of Ackee – drained
· 1 large onion – diced
· 2 cloves Garlic – finely chopped
· 1 red pepper- diced
· 2 medium tomatoes – chopped
· 1 Scotch bonnet pepper – diced and deseeded
· 1 tablespoon tamari sauce
· Salt to taste
· 1 teaspoon of black pepper
· 2 teaspoons of dried mixed herbs
· 1 tablespoon of coconut or olive oil – for cooking
· 2 cups All-purpose flour / Self raising flour
· 1 Teaspoon baking powder (omit if using self raising flour)
· 1 Teaspoon Sugar
· 2 Teaspoons sunflower oil
· ½ – 1 cup water
· 1 cup oil for frying
In a large pan add oil and heat. Add the onions and sauté; add garlic, peppers, tomatoes, scotch bonnet, herbs and spices. After a couple of minutes add all the other remaining ingredients. Add a lid to the pan and gently simmer for about 15 minutes, and then serve.
In a bowl mix all the dry ingredients, oil and water (a little at a time) and mix until you have made a dough.
Cover and leave to rest for 30 minutes. Divide the dough into 6 – 8 balls and flatten. Heat a pan with enough oil to deep-fry the flattened dough.
Fry in batches of 3 at a time; turn them over once golden brown and puffed. once cooked, place on paper towels to soak up excess oil.