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Dumpling and Saltfish

Course Seafood/ Vegetarian
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Felix (Simply Trini Cooking)


  • 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
  • 1 small hot pepper finely chopped (optional)
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 5 leaves chadon beni
  • 1 sprig chive
  • ¾ cup water or coconut milk
  • 2 litres water for boiling dumpling


  • Mix the flour, herbs salt, and add the water or coconut milk, a little at a time, to makel a soft dough. Make little balls 2 - 3 inches in diameter. Then flatten out and add to boiling water. When the dumpling floats to the top it is done.
  • Boil the saltfish. Wash and clean the saltfish and break it up into smaller pieces. The saltfish is sometimes very salty so you may need to wash the saltfish about three times to remove the extra salt.
  • Cut up the tomatoes and seasoning. Saute the garlic and onion. Then add the pimento pepper. Add the tomatoes and cook for about one minute. Then add the saltfish and stir. Add a little water to prevent sticking. Simmer for about more two minutes.
  • Serve over the dumpling.