Callaloo and Saltfish with Fried Dumplings

Shopping list

• 250 g salted cod — soaked overnight, drained, and flaked

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• 400 g dasheen leaves (or fresh spinach) — washed and roughly chopped

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• 200 ml coconut milk

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• 1 piece onion — finely diced

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• 2 piece spring onions — sliced

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• 3 clove garlic cloves — minced

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• 0.5 piece Scotch bonnet pepper — deseeded and finely chopped (or to taste)

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• 3 piece fresh thyme sprigs

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• 2 tbsp vegetable oil — for sautéing

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• 1 pinch salt and black pepper — to taste

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• 250 g plain flour — for dumplings

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• 1 tsp baking powder

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• 120 ml cold water — approximately

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• 500 ml vegetable oil for frying

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Step by step

1. 1

   Heat 2 tablespoons of oil in a large, heavy pot over medium heat. Add the onion and sauté for 4– 5 minutes until softened.

2. 2

   Stir in the garlic, spring onions, Scotch bonnet, and thyme. Cook for 1 minute until fragrant.

3. 3

   Add the flaked saltfish and cook for 3 minutes, stirring frequently.

4. 4

   Add the dasheen leaves (or spinach) in batches, stirring until wilted. Pour in the coconut milk and 200 ml water. Bring to a simmer.

5. 5

   Cover and cook for 15– 20 minutes, stirring occasionally, until the greens are tender and the mixture has thickened. Season with black pepper (saltfish usually provides enough salt, but taste and adjust if needed). Keep warm.

6. 6

   For the dumplings, sift the flour, baking powder, and a pinch of salt into a bowl. Gradually add cold water, mixing with a fork, until a stiff dough forms.

7. 7

   Knead briefly on a lightly floured surface. Divide into 8 pieces and shape each into a flat oval about 1 cm thick.

8. 8

   Heat the frying oil in a deep frying pan or pot to 180°C. Fry the dumplings in batches for 3– 4 minutes per side, until puffed and golden brown. Drain on kitchen paper.

9. 9

   Serve the callaloo and saltfish in bowls alongside the hot fried dumplings.