I’ve been busy as you all know, but I decided to take a break from everything else and post as usual. Today I present you with Dumpling and Saltfish. The ever versatile Saltfish is starring againthis time along side dumpling but not just dumpling but herbed dumpling. Almost songs like a movie preview …..Saltfish is back again in the new action packed sequel to fry bake and saltfish and bake and saltfish. Saltfish and the new sidekick Dumpling Uh! I mean Mr. Herbed Dumpling is taking over town. Dumpling and saltfish is sure to keep you at the edge of your seats with mouth watering flavour and taste. You’ll surely be going back for more. Coming to a plate near you…..HaHaHa! Ok! Back to the post.
We felt a little tired of the plain dumpling so we decided to do something different with it. Surprisingly, it added to the taste of the saltfish, that already has a considerable amount of seasoning in it as well. All I can say is that this is a recipe that I will be trying out again; with the herbed dumpling of course.
Dumpling and saltfish, to me is another staple Trini meal or even Caribbean meal, I might add. It is so simple that other sides could be added to it, to make it even more filling. For me, I would like to have it with some callaloo at the side and maybe a few leaves of fresh lettuce or a salad and then I’ll have some lemon juice or mauby….See what I mean! It’s like one big fete in your mouth. That is one of the main reasons I like this dish. The other reason is that during Lent I eat mostly fish on a Friday, so this dish fits perfectly with my observance of Lent as well these days.
On that note, you could also look out for some similar dishes with fish or a few vegetarian ones in the weeks to come. I will try to post them as soon as they’re done. In the mean while it’s back to work for me until April. Ah gone again! And do enjoy!
½ lb. Salt fish
3 cloves garlic, crushed
1 small onion, chopped finely
3 small tomatoes, chopped
½ tsp.chive, chopped
½ tsp.thyme, chopped (Spanish or fine leaf)
2 pimento pepper
3 leaves chadon beni, chopped
2 tbsp.olive oil or coconut oil (to fry the saltfish)
1 small hot pepper, finely chopped (optional)
2 cups all purpose flour
1 tsp salt
5 leaves chadon beni
1 sprig chive
¾ cups water, or coconut milk
2 litres water (for boiling dumpling)