Saltfish and Ackee
The Jamaican national dish. It's a breakfast dish, however, I like to eat it with rice for lunch or dinner. Enjoy!
- Ready In:
- 1 (19 ounce) can ackee
- 1⁄2 lb salt cod fish, without bones
- 5 tablespoons vegetable oil
- 1⁄4 onion, sliced thin
- 1 sprig thyme
- 1 garlic clove, minced
- 4 extra thin slices scotch bonnet peppers
- 1 small tomatoes, sliced
- black pepper, to taste
- salt, to taste
- 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.
- Rinse the fish and flake it into small bites.
- 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.
- Add fish and stir for 2 minutes.
- Drain ackee, stir into pan taking care not to crush it or break it apart too much.
- Stir in tomatoes and cook a little longer till they are soft.
- Take a taste test. Sprinkle with pepper and add salt if needed.
- Serve alone, or with white rice.
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