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Ackee and Fry Dumpling

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

Fried Dumplings

· 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

· Method

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.

Fried Dumplings

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.




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