Ackee & Saltfish With Dumplings Recipe

Prepare the saltfish

Rinse the salted cod under cold running water. Place the saltfish in a medium saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer 15–20 minutes until fish flakes easily but remains firm. Drain and let cool.

Remove skin and bones from the cooled saltfish and flake the flesh into bite-sized pieces with your fingers or a fork. Set aside.

Reduce salt

Optional extra desalting: if the fish still tastes very salty, soak the flaked fish in fresh cold water for 10–15 minutes, then drain well. Adjust by tasting after the ackee is added.

Sauté aromatics

Heat 2 tbs vegetable or coconut oil in a large skillet or sauté pan over medium heat. Add the sliced onion and cook 3–4 minutes until soft and translucent. Add the minced garlic, chopped scallions (reserve a small amount for garnish), and whole or chopped scotch bonnet (if using whole, leave it intact to impart heat without overwhelming—pierce once). Cook 1–2 minutes until fragrant.

Add the chopped tomato and fresh thyme sprigs to the pan. Cook 2–3 minutes until the tomato softens and releases juices.

Combine saltfish

Add the flaked saltfish to the pan and sauté with the aromatics for 3–4 minutes, breaking up any larger pieces. If the mixture looks dry, add up to 1/2 cup water a little at a time to loosen and create a light sauce. Season with freshly ground black pepper (about 1 tsp). Taste and adjust; do not add salt unless needed.

Fold in ackee

Gently fold the drained ackee into the saltfish mixture, taking care not to mash the ackee. Cook for 3–5 minutes until ackee is heated through and flavors meld. If using canned ackee, heat only until warmed to preserve texture. If using fresh ackee, ensure it is fully cooked and tender but not mushy.

Finish and balance flavors: remove thyme sprigs and whole scotch bonnet if used. Stir in 1 tsp lime or lemon juice if desired to brighten the dish. Adjust pepper. Garnish with reserved chopped scallions. Keep warm while you fry the dumplings.

Make the dough

In a mixing bowl combine 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp sugar. Whisk to aerate and evenly distribute the baking powder and salt.

Add 2 tsp melted butter (or 2 tsp oil) to the dry mix. Gradually add about 1/2 cup cold water, mixing with a fork or your hand until a soft, slightly sticky dough forms. If dough is too dry add water 1 tbsp at a time; if too wet, add a little flour. The dough should be pliable and not crumbly.

Shape dumplings

Turn dough onto a lightly floured surface and gently knead 6–8 times to bring it together. Divide into 8–10 equal pieces. Shape each piece into an oval or round patty about 2–3 inches across and 1/2 inch thick. Flatten slightly so they fry evenly.

Heat oil

Pour about 1/2–1 cup vegetable oil into a heavy skillet to a depth of about 1/4 inch (enough to shallow fry). Heat over medium-high until shimmering and a small pinch of dough sizzles immediately (about 350°F / 175°C).

Fry dumplings

Fry dumplings in batches without crowding, 2–3 minutes per side, until golden brown and puffed. Adjust heat as needed to prevent burning; lower to medium if the exterior browns too quickly before the center cooks. Use tongs or a slotted spatula to turn.

Transfer fried dumplings to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while finishing remaining batches.

Serve

Plate warm fried dumplings alongside a generous portion of ackee & saltfish. Garnish with extra chopped scallions or thyme if desired. Serve immediately.