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Grenadian Saltfish and Dumplings
A hearty and flavorful dish featuring rehydrated salt cod, simmered with aromatic vegetables and served with soft, fluffy boiled dumplings.
đ§ Ingredienser
- 1 lb Saltfish (dried salted cod)
- 8 cups Water(for soaking and boiling)
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 medium Bell pepper(chopped (any color))
- 1 medium Tomato(chopped)
- 2 sprigs Thyme
- 1/2 small Scotch bonnet pepper(finely minced (optional, for heat))
- 1/2 tsp Black pepper(freshly ground)
- 2 cups All-purpose flour(for dumplings)
- 1 tsp Baking powder(for dumplings)
- 1/2 tsp Salt(for dumplings (adjust to taste, as saltfish is salty))
đšâđł Instruktioner
- 1
Rinse the saltfish thoroughly under cold water. Place in a large bowl and cover with cold water. Soak for at least 12-24 hours, changing the water several times, or boil in several changes of water for about 30-45 minutes until desalted. Drain and flake the fish, removing any bones and skin.
- 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic, chopped bell pepper, chopped tomato, thyme sprigs, and minced scotch bonnet pepper (if using). Cook for another 5-7 minutes until vegetables are tender and fragrant.
- 4
Add the flaked saltfish to the pot along with the freshly ground black pepper. Stir to combine with the vegetables.
- 5
Add enough water to cover the saltfish mixture by about 1-2 inches. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, allowing the flavors to meld.
- 6
While the saltfish simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add just enough cold water to form a soft, pliable dough. Knead lightly for a minute or two.
- 7
Shape the dough into small, oval dumplings.
- 8
Gently drop the dumplings into the simmering saltfish mixture. Ensure they are submerged. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and have doubled in size. Do not lift the lid during the first 10 minutes of cooking the dumplings.
- 9
Remove thyme sprigs before serving. Serve the saltfish and dumplings hot, ensuring each serving has plenty of saltfish mixture and dumplings.
đĄ Proffstips
- âThe soaking time for saltfish is crucial to remove excess salt. Taste a small piece after soaking to gauge saltiness.
- âAdjust the amount of scotch bonnet pepper to your preferred level of heat.
- âDon't overwork the dumpling dough, as this can make them tough.
- âEnsure the dumplings are fully cooked by cutting one open to check for raw dough.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add chopped callaloo leaves or spinach to the saltfish mixture for added greens.
- Serve with a side of green salad or fried plantains.