Dust a baking tray with flour. Mix all the dry ingredients in a bowl, then gradually pour in 150ml water, stirring well, until it comes together into a dough. Rub a little oil over your hands, and break off bits of the dough, rolling into golf-sized balls and set aside on the baking tray to rest for 20 mins.

Meanwhile, put a deep, large saucepan over medium heat and pour in enough oil so that the dumplings will be submerged. Heat the oil to 170C. or until a pinch of the dough sizzles when dropped in. Fry the dumplings for 6 mins, turning halfway. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Serve hot. Delicious served with ackee and saltfish or even an English breakfast instead of toast.