How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I substitute the scotch bonnet pepper?

Yes, habanero peppers can be used for a similar heat level.

Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and stored in the fridge.

Can I freeze these roll-ups?

Yes, baked roll-ups can be frozen. Reheat in the oven before serving.

Is there a substitute for ackee?

Although unique, hearts of palm can mimic ackee's texture if necessary.

Savory Jamaican Ackee Roll-Ups with Saltfish and Scotch Bonnet Drizzle

Name: Savory Jamaican Ackee Roll-Ups with Saltfish and Scotch Bonnet Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: Salted cod (saltfish); Ackee; Onion; Bell pepper; Olive oil; Fresh thyme; Salt and pepper; All-purpose flour; Baking powder; Salt; Water; Vegetable oil; Scotch bonnet peppers; Apple cider vinegar; Honey; Salt

A Caribbean Delight in a Bite

These roll-ups bring the vibrant flavors of Jamaica to your table, featuring creamy ackee, salted cod, and a fiery scotch bonnet drizzle.

1 h 45 min
6
Intermediate

Ingredients

For the Ackee and Saltfish Filling

Salted cod (saltfish)

200g, soaked overnight and flaked

Ackee

400g can, drained and rinsed

Onion

1 small, finely chopped

Bell pepper

1, finely chopped

Olive oil

1 tablespoon

Fresh thyme

1 teaspoon

Salt and pepper

To taste

For the Roll-Up Dough

All-purpose flour

2 cups

Baking powder

1 teaspoon

Salt

1/2 teaspoon

Water

3/4 cup

Vegetable oil

2 tablespoons

For the Scotch Bonnet Drizzle

Scotch bonnet peppers

2, seeds removed and finely chopped

Apple cider vinegar

1/4 cup

Honey

1 tablespoon

Salt

1/4 teaspoon

Preparation

Preparing the Ackee and Saltfish Filling

Heat olive oil

Heat olive oil in a pan over medium heat.

Sauté onions and peppers

Add onions and bell peppers, sauté until soft and translucent.

Combine saltfish and ackee

Stir in saltfish, cook for 5 minutes, then gently fold in ackee and thyme. Season with salt and pepper. Remove from heat.

Ensure the ackee is gently handled to maintain its delicate structure.

Preparing the Dough

Mix dry ingredients

In a bowl, combine flour, baking powder, and salt.

Form the dough

Add water and vegetable oil gradually, mixing until a dough forms. Knead on a floured surface for 5 minutes.

Rest the dough

Cover the dough and let it rest for 30 minutes.

Use a cloth over the dough bowl to prevent it from drying out.

Cooking Process

Roll out the dough

Roll out the dough on a floured surface into a thin rectangle.

Fill the dough

Spread the ackee and saltfish mixture evenly over the dough.

Roll and bake

Roll the dough tightly into a log. Slice into 1-inch pieces and place on a baking tray. Bake at 180°C (355°F) for 25-30 minutes until golden brown.

Plating & Serving