Callaloo & Saltfish with Fried Dumplings

⏱ 60 min · Serves 4

A proper Jamaican Saturday-morning plate: salted cod flaked into garlicky, thyme-scented callaloo with sweet peppers and a whisper of Scotch bonnet, served with golden fried dumplings for scooping. Salty, green and deeply comforting.

Per serving: 615 kcal · 34.0g protein · 68.0g carbs · 23.0g fat

Ingredients

• 300g salt cod (boneless saltfish)
• 500g callaloo (or fresh spinach), washed and roughly chopped
• 3 tbsp coconut oil or vegetable oil
• 1 large onion, thinly sliced
• 4 spring onions, chopped
• 3 garlic cloves, finely chopped
• 1 red bell pepper, sliced
• 2 tomatoes, chopped
• 4 sprigs fresh thyme
• 1 whole Scotch bonnet pepper (left intact, or finely chopped if you like heat)
• 1/2 tsp black pepper
• 1 tbsp butter
• Squeeze of lime
• For the fried dumplings:
• 300g plain flour
• 2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 180ml water
• Oil for shallow frying

Method

1. Put the saltfish in a pan, cover with water and bring to the boil. Simmer 15 minutes, drain, taste a flake; if still very salty, repeat with fresh water for 5 minutes. Cool, then flake, discarding any skin and bones.
2. Make the dumpling dough: mix flour, baking powder, sugar and salt, add water gradually and knead 2 minutes into a smooth, firm dough. Rest, covered, 15 minutes.
3. Divide dough into 10 balls, flatten slightly. Heat 1cm oil in a frying pan over medium-low heat and fry the dumplings 4-5 minutes each side until puffed and deep golden. Drain on kitchen paper.
4. Meanwhile, heat the coconut oil in a large pan. Soften the onion, spring onion, garlic, bell pepper and thyme for 6-7 minutes.
5. Add the tomatoes and whole Scotch bonnet, cook 3 minutes until saucy, then stir in the flaked saltfish and warm through for 2 minutes.
6. Pile in the callaloo, splash in 3 tbsp water, cover and steam 6-8 minutes until tender, stirring once or twice.
7. Remove the Scotch bonnet and thyme stalks. Stir in the butter and black pepper, finish with a squeeze of lime and taste before adding any salt. Serve hot with the fried dumplings.