Recipe courtesy Tamar Poyser
INGREDIENTS:
1 can ackee
1 pound salt fish
1 tomato (sliced)
1 onion
3 cloves of garlic
1 scallion
1 tablespoon butter
1/4 cup of olive oil
Black pepper
2 cups of flour
1 cup wheat flour
1 teaspoon baking powder
salt
PREPARATION:
In advance, soak the salt fish overnight. Drain.
Fried dumplings: Add both flours, powder, salt. Mix well, roll into a ball, and then flatten. Place in a separate frying pan with vegetable oil. Allow to cook until both sides are brown.
In frying pan add enough olive oil to coat, then add onion, scallion, tomato slices, garlic, salt and pepper. Once it begns to sizzle, add salt fish by crumbling it into the pan. Cook until mixture is well coated and starts to coat. Add the ackee and continue to stir until hot throughout.
