Ackee and Saltfish Recipe
Creamy ackee sautéed with aromatics and chunks of flaked salted cod, this is Ackee & Saltfish, Jamaica's national dish
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
Instructions
- Heat the oil in a pot over medium heat and add the onions and cook for about a minute.
- Then add the garlic and cook a minute more
- Add the white part of the escallion, thyme, scotch bonnet pepper and pepper*** or tomatoes, cook for 1 to 2 minutes
- Add the saltfish and cook a couple minutes more then add the ackee being careful not to mash it out too much
- If the mixture is dry, add a little bit of water. Turn the heat down and let simmer for about 5 minutes.
- Adjust seasoning to taste.
- 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
