Saltfish and Ackee

Begin by soaking the salt cod overnight in plenty of cold water, refreshing the water a couple of times. This essential step removes excess salt and softens the fish. Once soaked, drain the cod and transfer it to a large pan filled with fresh water. Bring it to a rolling boil, then drain and refill the pan with fresh water once more. Boil again before simmering gently for about five minutes until the fish is cooked through. Drain and allow to cool slightly, then carefully flake the cod into large pieces, discarding any remaining skin or bones. To prepare the dumplings, combine the self-raising flour, suet, and a pinch of salt in a mixing bowl. Gradually add 250ml (9fl oz) of water to form a soft, pliable dough. Wrap the dough tightly in clingfilm and place it in the refrigerator to rest while you continue with the main dish. Open the can of ackee, drain the liquid, and rinse the fruit gently under cold water. Set it aside to drain thoroughly. Warm a tablespoon of olive oil in a large frying pan over medium heat. Sauté the chopped onion until it softens and becomes translucent, taking care not to brown it, which helps preserve its sweet flavor. Add the paprika, curry powder, Jerusalem artichokes, hot sauce, and the sliced red and yellow peppers to the pan. Continue to cook, stirring occasionally, until the peppers soften and the spices bloom, releasing their fragrant aromas. Stir in the chopped tomatoes and cook for a few moments before adding the flaked salt cod. Mix everything gently to combine. Finally, carefully fold in the ackee, stirring softly to avoid breaking up the delicate fruit. Allow the mixture to simmer gently, merging the flavors as it heats through. When you're nearly ready to serve, pour about 1 cm (½ inch) of vegetable oil into a frying pan and heat until it just begins to smoke. Handle with care, as hot oil can be dangerous. Take the dough from the fridge and shape it into plum-sized balls. Shallow-fry these dumplings until they achieve a golden-brown crust on all sides. Remove and drain on kitchen paper to absorb excess oil. Serve the rich, flavorful saltfish and ackee alongside the crisp fried dumplings for a truly authentic and satisfying meal.