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Ackee-and-saltfish-jamaicas-national-dish
Chantal

Ackee and Saltfish Recipe

Creamy ackee sautéed with aromatics and chunks of flaked salted cod, this is Ackee & Saltfish, Jamaica's national dish
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6
Course: Breakfast
Cuisine: caribbean, jamaican
Calories: 202
Ingredients Method Video Notes

Ingredients
  

  • 2 tbsps Oil*
  • 1 small onion finely chopped
  • 3 cloves garlic finely minced**
  • 2 stalks escallion (or green onions) thinly sliced, whites and greens separated
  • Fresh thyme about 2 tsps when pulled from stems or more to taste
  • 1 to 2 tsps Scotch bonnet pepper minced
  • 1 large bell pepper, thinly sliced (you can sub tomatoes here if you can get flavorful ones, yo'll need about 3 small)
  • 8 oz Saltfish boiled and deboned
  • 16 oz Ackee parboiled and drained or canned (about 1 can)
  • Pimento ground or a few kernels crushed, to taste
  • Salt and pepper to taste

Method
 

  1. Heat the oil in a pot over medium heat and add the onions and cook for about a minute.
  2. Then add the garlic and cook a minute more
  3. Add the white part of the escallion, thyme, scotch bonnet pepper and pepper*** or tomatoes, cook for 1 to 2 minutes
  4. Add the saltfish and cook a couple minutes more then add the ackee being careful not to mash it out too much
  5. If the mixture is dry, add a little bit of water. Turn the heat down and let simmer for about 5 minutes.
  6. Adjust seasoning to taste.
  7. Serve warm with your favorite side.

Video

Notes

*You can use "cold press" or "virgin" coconut oil for an extra layer of flavour
**I always grate my garlic on the zester
***If you prefer for your peppers to have a bit of bite to them you can add them at the end instead of this point