SALTFISH AND DUMPLINGS

Saltfish

1 lb- salt fish chunks (salted cod. You can also use mackerel)

Water to soak fish

2 cups- coconut milk (make your own using this recipe)

2- scallions, chopped

1- tbsp curry powder

2- sprig thyme

3- ripe tomatoes

1- scotch bonnet pepper

¼ cup- chopped onion

6- pimento seeds

1-  bell pepper, chopped

1- teaspoon black pepper

1- red bell pepper, chopped

Dumpling

4 cups- of all purpose flour

2 tsp- salt

2 tsp- brown sugar

1 ½ cup- lukewarm water

1 Soak salt fish in a bowl of water for about 20 mins

Discard water and soak salt fish again for 20 mins

Discard water and taste salt fish for salt level

2 If still extremely salty, soak for another 15 minutes and discard

Chip saltfish up into small pieces, removing/discarding bones if found and set aside

3 In a heavy bottom pan, on medium heat, add oil and saute garlic and curry (be careful not to burn)

4 Add coconut milk and bring to a boil

5 Add scallion, thyme, garlic, pepper and onions

6 Add pimento seeds, bell peppers, and black pepper and simmer till sauce thicken

7 Add tomatoes to sauce and mix

8 Add salt fish and leave to simmer for 10 minutes

9 Taste for salt and tenderness of fish.

10 Add a little water if needed if the sauce has evaporated.

Remove from heat and let sit for 10 minutes

Serve with cornmeal dumplings and a side of plantain

APPROXIMATE MACROS PER SERVING: 226  CALORIES ■ 8 G PROTEIN ■   29 G CARBS ■ 9 G FAT