Ackee and Saltfish - Jamaican

45g protein · 20 min · 417 kcal

Recipe by flawlessfood.co.ukflawlessfood.co.ukOpens in a new tab

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Ackee and Saltfish - Jamaican

Ackee and saltfish is a traditional Jamaican recipe, often served at breakfast or brunch with fried dumplings. Alternatively, serve with rice and peas for dinner. This recipe will show you how to make ackee and saltfish at home, with step-by-step instructions and pictures.In the blog post, we have given more advice for suitable substitutes for salt cod, scotch bonnet pepper and seasonings which can be hard to find in the UK and US. Please note. Cooking time in this card does not include preparing the salt fish; see blog post for a quick method or overnight method to desalt the fish before cooking this recipe. We also give advice if using fresh cod instead.

20 min4 servings417 kcal

Ingredients

  • 200 g Saltfish (salt cod )
  • Fresh Water
  • 1 tbsp Coconut / Vegetable / Sunflower Oil
  • 1 small Onion (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 2 Spring Onions
  • 3 sprigs Thyme (leaves only)
  • 1/2 Scotch Bonnet Pepper (Add more if you like it hot )
  • 1 Orange Pepper (Red or Green can be used)
  • 1 large Tomato (diced)
  • 2 tsp Jerk Seasoning or All purpose seasoning
  • 540 grams Canned Ackee ((340 grams drained))
  • Black Pepper (to taste)
  • 1 Lime (To Serve)

Instructions

  1. 1

    --- How to remove salt from saltfish - Quick method - see blog post for overnight method. ---

  2. 2

    Add cold water and saltfish into a pan, bring to a boil.

  3. 3

    Remove water and repeat again with fresh water.

  4. 4

    Shred the fish into smaller pieces using two forks.

  5. 5

    --- Ackee and Saltfish ---

  6. 6

    In a large pan, over medium heat, fry onions in oil for 4 minutes.

  7. 7

    Add garlic and scotch bonnet pepper with jerk seasoning for 2 minutes

  8. 8

    Add orange pepper, tomato and the spring onions, stir through for 2 minutes.

  9. 9

    Add the boiled saltfish, thyme leaves stir through.

  10. 10

    Finally add the ackee, stir less often and very gently from now on to stop the ackee breaking up too much.

  11. 11

    Serve with rice and peas and topped with extra spring onions, season to taste with black pepper. Add a wedge of lime to serve.

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