- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. salt
- 4 tbsp. butter
- 1 cup warm milk
- 100g saltfish
- 1 medium onion, sliced
- 1 tbsp. garlic, finely minced
- hot pepper, to taste
- 1/2 cup pimento or sweet pepper, sliced
- 4 tomatoes, sliced
- 1/4 cup tomato sauce
- 1 medium ripe plantain, cut into medallions
- 2 tbsp. celery, chopped
- 1/2 cup water
Thinking about the flavours offered in this meal will definitely give an immediate appetite to anyone who’s not sure what they want to eat. This mouth-watering local creation blends salty, savoury, acidic & sweet flavours; a balance found in few dishes, that’s guaranteed to satisfy any palate!
1. Mix flour, salt & baking powder together.
2. Add butter to the dry ingredients & rub it in with your hand until bread crumbs form.
3. Add milk & knead together to form a firm dough.
4. Divide into balls, roll into elongated shapes & press between your palms to form flattened dumplings. Drop into boiling salted water. Cook for 5 minutes.
5. Drain & add a tbsp of oil to help reduce sticking. Set aside.
6. Cut up saltfish into chunks. Boil for 5 minutes & drain, squeezing out as much water as possible.
7. Heat oil in a large pot. Add saltfish & stir. Cook for 3 minutes or until golden brown.
8. Add onion, garlic & pepper. Sauté for 1 minute.
9. Add sliced pimento & tomato, cooking for 3 minutes until tomato has melted a bit.
10. Pour in ¼ cup tomato sauce, with plantain & celery. Add ½ cup water & mix well. Cook for 5-6 minutes.
11. Mix in the dumplings. Cook for 2 minutes. Serve hot.