Jamaican Ackee with Saltfish
Canned ackee and saltfish are cooked with onion, peppers, tomato, and spices in this Jamaican dish, often served for breakfast.
This version uses canned ackee and the combination of ingredients and techniques described for Jamaican ackee and saltfish. Flake the fish after boiling it, and fold in the ackee gently to keep its pieces intact.
Method
- 01
Boil and flake the saltfish
Rinse the saltfish and boil it in a pot of cold water for about 20 minutes, or until it flakes easily. Drain it and remove any bones as you break it into pieces.
20 min - 02
Sauté the aromatics and peppers
Heat the vegetable oil in a frying pan over medium heat. Add the onion, garlic, thyme, Scotch bonnet pepper, and red bell pepper. Sauté until the vegetables are tender.
- 03
Add the fish and ackee
Add the flaked saltfish and sauté briefly. Add the drained ackee, green onion, black pepper, and allspice. Fold gently and cook for about 7 minutes.
7 min - 04
Add the tomato and serve
Add the chopped tomato and cook until it starts to soften. Taste before adjusting the seasoning; the saltfish may contribute plenty of salt.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.