Caribbean Ackee with Fried Dumplings

Caribbean Ackee with Fried Dumplings
Author: Tiff Williams (@vegan_at_tiffs)

Ingredients

Jamaican Fried Dumplings

500g Plain White Flour
2 tbsp Brown Sugar
1 tsp Salt
1 tbsp Baking Powder
2 tbsp Vegan Butter
50ml Water
120ml Oat Milk (or any plant based alternative)
Vegetable Oil

Easy Caribbean Vegan Ackee

1 tbsp Vegetable Oil
1 Medium Brown Onion (finely sliced)
2 Garlic Cloves (finely sliced)
2 Spring Onions (finely sliced)
1 Sprig of Fresh Thyme (or sub for half tsp of dried thyme)
1 Scotch Bonnet Pepper (pierce a whole in the center with a knife)

    1 Red Bell Pepper (deseeded and finely sliced)
    250g Chestnut Mushrooms (roughly chopped)
    Half tbsp of Soy Sauce
    Half tsp of Paprika (optional)
    100g Cherry Tomatoes (quartered)
    150g Cooked Lentils
    1 Tin (540g) of Ackee

    Method

    Jamaican Fried Dumplings

    1. In a large bowl, mix together the flour, sugar, salt, baking powder, butter and water.
    2. Slowly pour in the milk and continue to mix. Then, kneed the dough.
    3. Cover the dough and leave it to rest in the fridge for 30 minutes.
    4. Once rested, break the dough into 12-15 pieces and use your hands to roll into individual balls.
    5. Pour a generous amount of oil into a large, deep pot/pan and heat on medium. The oil should not exceed two-thirds of the pan.
    6. Carefully place the dough into the hot oil for 7-10 minutes or until lightly browned. Turn the dough whilst frying to cook on all sides.
    7. Line a plate with kitchen paper and remove dumplings from the oil with a slotted spoon. Place cooked dumplings on top of the lined plate to remove excess oil.

    Easy Caribbean Vegan Ackee

    1. Heat the oil in a large frying pan or wok and then add the brown onions, garlic, spring onions, thyme and scotch bonnet. Cook over a low heat for 2 minutes, stirring frequently.
    2. Add the mushrooms and soy sauce, plus, salt and pepper to taste. Turn heat to medium and sauté for a further 6 minutes.
    3. Add the tomatoes and lentils. Continue to stir and sauté for another 5 minutes.
    4. Once veg has cooked down, add the drained ackee to the pan, stirring gently (we’d like the ackee to hold it’s shape). Heat through for 3-5 minutes. Serve immediately.

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