Ackee and tofuish with fried dumplings and plantain

Ingredients

• 2 tbsp olive oil
• 1 bunch spring onions (also known as scallions)
• 3 cloves garlic, crushed
• 2 bell peppers, sliced (any colour but red and green look the best)
• 1 scotch bonnet pepper, chopped finely (optional if you don’t like too much spice)
• 2 tsp allspice
• 3 sprigs fresh thyme
• 1/2 tsp black pepper
• 3 tsp salt
• 1 tin chickpeas, drained
• 200 g firm tofu
• 1 tin ackee, drained
• Extra water, if needed
• 1-2 yellow plantain, for serving (or banana if plantain isn’t available)
• 1 cup self-raising flour
• 1/4 cup polenta (also known as Jamaican porridge)
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp allspice
• 1-2 tbsp water
• Handful sultanas (optional)
• Sunflower oil, for deep frying (optional)

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