Wonderful Herbed Dumpling and Saltfish.



Half a pound of Salt fish.

Three cloves of garlic, crushed.

One small onion, chopped finely.

Three small tomatoes, chopped.

Half a teaspoon of chives, chopped.

Half a teaspoon of thyme, chopped.

Two pimento peppers.

Three leaves of chadon beni, chopped.

Two tablespoons of olive oil or coconut oil to fry the salt fish.

One small hot pepper, finely chopped (optional).


Two cups of all purpose flour.

One teaspoon of salt.

Five leaves of chadon beni.

One sprig of chive.

One quarter cup of water or coconut milk.

Two litres of water for boiling the dumplings.


In a deep bowl, sift the flour and add the salt and herbs.  Combine well, then add the water a little at a time.  Mix until a soft dough is formed.

Leave the dough to rest for fifteen minutes before you proceed to the next step.

Make little balls 2 to 3 inches in diameter, then flatten out and add to boiling water.  When the dumpling floats to the top it is done.  To make sure you can test by cutting one with the side of a spoon.  Set aside.

Boil the salt fish.  Wash and clean the saltfish and break it up into smaller pieces.  The saltfish is sometimes very salty so you may need to wash if about three times to remove the extra salt.

Cut up the tomatoes and seasoning.  Saute the garlic and onion.

Then add the pimento pepper and 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 two more minutes. Serve over the dumpling.

That’s it for another simple yet extraordinary dish.  Enjoy!