• 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!

Preparation:

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.


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