Ackee & Saltfish with Traditional-Style Caribbean Fried Dumplings

Ackee and saltfish is the national dish of Jamaica and a delicious one too! Traditionally eaten for breakfast it’s great for a lazy brunch and is perfect served with easy-to-make dumplings using our Ainsley Caribbean Dumpling Mix. To make life easier you can readily buy packs of prepared saltfish fillets, with the skin and bones removed, or even pre-cooked saltfish (bacalao) in tins. Ackee can be expensive so do look around for the best offers – it’s really worth trying if you haven’t already (it’s a great vegan substitute for scrambled eggs!). Serve with a splash of Ainsley Hot Pepper Sauce for a bit of a kick!


If preparing your own saltfish, place the fillets in cold water and soak overnight or according to the packet instructions, changing the water a couple of times, then drain.

Bring a large saucepan of water to the boil, add the saltfish and simmer for 10-15 minutes depending on the thickness of the fish. Drain well and pat dry. While the fish is still warm, flake and remove any skin and bones (trying not to break the flakes too much). Set aside.

Prepare and cook the dumplings according to the packet instructions and keep warm.

Meanwhile, heat the oil in a large frying pan and add the peppers. Fry over a medium heat for 4-5 minutes until softened. Add the chilli and garlic and fry for 30 seconds until fragrant. Add the spring onions, thyme, tomatoes and 2 tablespoons of water and fry for 3-4 minutes.

Add the saltfish and ackee and cook for 2-3 minutes until heated through, carefully turning over from time to time to avoid breaking the ackee.

To serve, spoon the hot saltfish and ackee into a large serving dish and sprinkle with chopped parsley and fresh pepper. Serve with the dumplings on the side and enjoy with Hot Pepper Sauce for an extra kick.

*Our Caribbean Creations range is available now in selected Tesco stores.



  • 450g saltfish or ready-to-use salt cod
  • 1 x packet of Ainsley Dumpling Mix* (+120ml chilled water & oil for deep frying)
  • 2 tbsp vegetable oil
  • 1 red pepper, deseeded and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 1 clove of garlic, minced
  • 4 spring onion, chopped
  • 2 sprigs of thyme, leaves picked
  • ¼ -½ Scotch bonnet chilli pepper (adjust according to taste)
  • 4 tomatoes, skinned, cut into thin wedges
  • 1 x 450g tin of ackee, drained
  • 1 tbsp chopped fresh parsley
  • freshly ground black pepper
  • Ainsley Hot Pepper Sauce*, to serve