Dumpling with Saltfish & Tomato

One of my friends decided to have a get-together at her place and she made this for lunch.  She told me that it was a recipe that she got from Naparima Cookbook. I am sharing this recipe with you.

2 cups flour

1 tsp. baking powder

1 tsp. salt

4 tbsp. butter

1 cup warm milk

100g saltfish

1 medium onion, sliced

1 tbsp. garlic, finely minced

hot pepper, to taste

1/2 cup pimento or sweet pepper, sliced

4 tomatoes, sliced

1/4 cup tomato sauce

1 medium ripe plantain, cut into medallions

2 tbsp. celery, chopped


Mix flour, salt & baking powder together. Add butter to the dry ingredients & rub it in with your hand until bread crumbs form. Add milk & knead together to form a firm dough. Divide into balls, roll into elongated shapes & press between your palms to form flattened dumplings. Drop into boiling salted water. Cook for 5 minutes. Drain & add a tablespoon of oil to help reduce sticking. Set aside. Cut up salt fish into chunks. Boil for 5 minutes & drain, squeezing out as much water as possible. Heat oil in a large pot. Add saltfish & stir. Cook for 3 minutes or until golden brown. Add onion, garlic & pepper. Sauté for 1 minute. Add sliced pimento & tomato, cooking for 3 minutes until tomato has melted a bit. Pour in ¼ cup tomato sauce, with plantain & celery. Add ½ cup water & mix well. Cook for 5-6 minutes. Mix in the dumplings. Cook for 2 minutes. Serve hot.



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