Ackee and Saltfish with Cassava Dumplings (Gluten-Free)

Ingredients

• 1 lb Salted Codfish
• 1 can Ackee
• 1 medium Onion
• 1 medium Bell Pepper
• 0.25 small Scotch Bonnet Pepper
• 2 sprigs Thyme
• 2 tbsp Coconut Oil
• 2 cups Cassava Flour
• 1 cup Water
• 0.5 tsp Salt

Instructions

1. 1Place the 1 lb Salted Codfish in a large bowl and cover with cold water. Let it soak for at least 2 hours, changing the water 3-4 times to remove excess salt. After soaking, drain the codfish, place it in a medium pot, cover with fresh water, and bring to a boil. Cook for 20 minutes, then drain, let cool slightly, and shred into bite-sized pieces.
2. 2In a medium bowl, combine the 2 cups Cassava Flour, 0.5 tsp Salt, and 1 cup Water. Mix until a soft dough forms. Roll the dough into small, bite-sized balls to create the dumplings.
3. 3Bring a large pot of water to a rolling boil over high heat. Carefully add the formed cassava dumplings to the boiling water. Cook for 15-20 minutes, or until the dumplings float to the surface and are firm to the touch.
4. 4While the dumplings cook, heat the 2 tbsp Coconut Oil in a large skillet over medium-high heat (375°F / 190°C). Add the 1 medium Onion, chopped, and the 1 medium Bell Pepper, chopped. Sauté for 5-7 minutes until softened.
5. 5Add the 0.25 small Scotch Bonnet Pepper, finely minced (if using), and the 2 sprigs Thyme to the skillet. Stir for 1 minute until fragrant.
6. 6Gently add the shredded saltfish and the 1 can Ackee (drained) to the skillet. Cook for 5-7 minutes, stirring very gently to avoid breaking up the ackee. The mixture should be heated through.
7. 7Serve the hot ackee and saltfish immediately with the cooked cassava dumplings.

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