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4- In a frying pan add the olive oil and sauté the bell peppers, onions, thyme, diced tomato and Encona Hot Pepper sauce for a few minutes
- Add the drained Grace Saltfish, stir fry for a minute and add the Dunn’s River or Grace Ackee and black pepper, allow to cool.
- Put the flour in to a bowl with the sugar and salt and add the water gradually, checking the mixture for the right dough consistency, you do not want the dough to be too dry or too sticky.
- Roll the dough in to small balls, about 10, make a small pocket in each dough ball and fill with the Dunn’s River or Grace Ackee and Saltfish mixture, cover over with the excess dough, making sure the mixture inside is well covered so when you fry them the mixture will not escape.
- Place a deep pot on a medium to low flame.
- Warm the vegetable oil (not too hot) and place the dough in to the pan for 2-3 minutes. Make sure the bites do not brown too much on the outside before they are cooked inside.
- Serve with Encona’s Sweet Mango Chilli dip.
