The golden crust on the outside and soft bread like texture on the inside. With its fairly recipe, it's a surprise how they taste son good especially when paired with callaloo and saltfish.
Callaloo and Saltfish:
- 2 lbs callaloo (chopped) You can use tinned callaloo instead
- ¼ lb Saltfish
- 1 Small bell pepper Diced
- 1 Small onion Chopped
- 1-2 Garlic cloves Crushed
- 1 Sprig of thyme
- 1 Medium tomato Diced
- ¼ Scotch bonnet pepper Seeds remove and finely chopped
- ¼ Black pepper
- 3 tbsp Cooking oil
- Salt to taste
Step 1. Place the saltfish in a pot of water and put it to scald for ten minutes.
Step 2. Remove from the fire, pour away to boiling water then wash the saltfish with cold water to cool it.
Step 3. Remove the fish scale using a fork and de-bone the saltfish. Shred the saltfish and put aside.
Step 4. Remove any bad leaves and wash the callaloo. Then chopped.
Step 5. Add a small amount of oil to a cooking pan and put to heat on medium fire.
Step 6. Add chopped onion, chopped garlic, thyme, scotch bonnet pepper and sauté for a minute or two.
Step 7. Add chopped bell pepper, chopped tomato and the shredded saltfish.
Step 8. Stir in the chopped callaloo. Turn the fire down, cover the pot and let it steam for ten to fifteen minutes.
You can add salt to the pot if you feel it does not have any taste, but the salt from the fish should be enough the flavour the dish.
You can also use black pepper instead of scotch bonnet if you do not like spicy food.
Fried dumplings:
4 cups of all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
½ cup butter, cut into cubes and softened
½ cup cold water
Step 1. Mix flour, baking powder, and salt together in a large bowl. Rub in butter until the mixture is crumbly. Mix in water, 1 tablespoon at a time, to form a firm dough; knead briefly.
Step 2. Heat oil in a large heavy skillet over medium heat.
Step 3. Break off pieces of dough and shape them into biscuit-like patties. Place just enough of the dumplings into the hot oil so they are not crowded; fry until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.