Saltfish and Ackee

Romi's Note:

The Jamaican national dish. It's a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy!

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 2

Yield: 2.0 plates

• 1 (19 ounce) can ackee
• ½ lb salt cod fish , without bones
• 5 tablespoons vegetable oil
• ¼ onion , sliced thin
• 1 sprig thyme
• 1 garlic clove , minced
• 4 extra thin slices scotch bonnet peppers
• 1 small tomato , sliced
• black pepper , to taste
• salt , to taste

Directions:

1. Soak fish overnight, changing the water several times, or boil it for 30 minutes to an hour in order to reduce the saltiness of the fish. You may take a taste test afterward to make sure the fish is not too salty.
2. Rinse the fish and flake it into small bites.
3. Put oil in a frying pan, heat and add onions, thyme, garlic and the scotch bonnet pepper slices (Note: Scotch bonnet peppers are very spicy so you may need to adjust the amount. Also, green scotch bonnets are milder than the red ones). Stir for 2 minutes.
4. Add fish and stir for 2 minutes.
5. Drain ackee, stir into pan taking care not to crush it or break it apart too much.
6. Stir in tomatoes and cook a little longer till they are soft.
7. Take a taste test. Sprinkle with pepper and add salt if needed.
8. Serve alone, or with white rice.

Reviews

[Diana #2]

This was a regular Sunday breakfast when I was a kid. We didn't have tomatoes in it, so that's why I made it without. Brought back wonderful food memories, and it was exactly how I remembered. Thanks Romi.