I wanted to make a healthy breakfast with a West Indian twist (I am half Jamaican and Egyptian).
This is a disclaimer: de-seed your scotch bonnet pepper. I have quite a high threshold for chillis but I couldn‘t even handle the intense spice.
The callaloo, salt fish and ackee complement each other so nicely. Then you have the sweet plantain. Of course, you have the light fried dumplings to each with. Finally, you have the egg done to your preference. This is a great healthy alternative if you want a filling breakfast. It will keep you going past lunchtime.
Prep: 20 mins
Cooking time: 1 hour
-1 Scotch Bonnet Pepper
-1 pack of salt fish
-1 tin Ackee
-1 tin Salt Fish
-1 tin Callaloo
-1 tin of Sweetcorn
-1 friend egg
-1 Tsp parsley
-1 salt and pepper to taste
To see the recipe for fried dumplings click here:
Prepare the dough mixture for the dumplings
Boil the salt fish for 45 minutes or until the salt starts to come out of the fish.
Chop and de-seed the scotch bonnet pepper.
Mix the fish, ackee and callaloo and the scotch bonnet pepper in a saucepan on a low medium heat.
Fry the plantain until
soft and golden brown on a medium heat.
Create circles out of the dough and fry dumplings until golden brown on a medium heat.
Place the dumplings in the oven to keep warm.
Fry an egg to your preference.