Soak the salt cod overnight and change the water several times.
Boil the cod in fresh water twice, draining between each boil.
Simmer for five minutes until cooked then flake into large pieces, removing skin and bones.
Mix flour, suet, salt, and 250ml water into a dough.
Wrap the dough and rest it in the fridge.
Drain and rinse the canned ackee.
Sauté the chopped onion in olive oil until soft.
Fry the spices, pepper sauce, and sliced peppers until tender.
Stir in tomatoes, flaked fish, and finally the ackee, then simmer gently.
Heat 1cm of vegetable oil in a pan until just smoking.
Form dough into plum-sized balls and shallow-fry until golden.
Drain dumplings on paper and serve with the saltfish and ackee.