Ackee and Saltfish is a tradition Jamaican recipe for a classic fry of cooked and flaked salt cod with onion, bell pepper and the national fruit, ackee that's typically served for breakfast or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Ackee and Saltfish.
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There is never a right time to trying the Jamaican National, have it for breakfast, lunch or even dinner. Ackee and saltfish go well with just about anything. This is the national dish of Jamaica, made with the national fruit, ackee. It's truly excellent served with johnny cakes for breakfast.
My local Nigerian store occasionally stocks Jamaican and Caribbean foods so I stock up on things like tinned ackee when they appear. That's why this recipe calls for tinned ackee. Ackee and saltfish is one of Jamaica's national dishes.
Ingredients:
2 x 400g tins of Ackee
500g Saltfish
1 Onion, Sliced
1 Small tomato Diced
1 Sweet bell pepper (½ red and ½ green)
1 spring onion, Chopped
2 Sprigs of thyme
¼ Scotch bonnet chilli, Seeds removed
½ tsp ground Black pepper
2 tbsp cooking oil
Method:
Put the saltfish in a large bowl, cover with plenty of water and set aside to soak over night. If possible, change the water three times during this period.
The following day, drain the fish, place in a saucepan, cover with water and boil for about 25 minutes, or until soft and tender.
Drain the fish, set aside until it can be handled then flake the fish flesh and discard any bones and skin. Set the fish meat aside.
Place deep, heavy-based frying pan over medium heat. Add the oil and use to fry the onion, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions for 3 minutes.
Add the flaked saltfish and cook for another 3 minutes. Now stir in the ackee, reduce the heat and let it simmer for another 10-15 minutes
Season with the the black pepper, take off the heat and serve.
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