Ackee and saltfish (Jamaica)
This national treasure combines the buttery, creamy texture of ackee, Jamaica’s beloved fruit, with the savory, salty punch of salted cod. Bursting with vibrant flavours from onions, peppers, tomatoes, and traditional spices, it’s a dish that’s as colorful as the island itself. Traditionally served with dumplings or fried plantains. Thank you to Chef Lauren Wilz for the recipe!
Ingredients
- 1 Tin Of Ackee (500g)
- 1 Packet Of Saltfish (250g)
- 1 White Onion, Thinly Sliced
- 1-2 Scotch Bonnet, Roughly Diced (Optional)
- Few Sprigs of Fresh Thyme (Dried Works Also)
- 1 Tomato, Roughly Diced
- 2 Spring Onions
- Pinch Of Coarse Black Pepper
- 1 Red Bell Pepper, Sliced
- 1 Yellow Bell Pepper, Sliced
- 2 Cloves of Garlic, Crushed
Step 1
Start by rinsing your salt fish in cold water to get rid of any excess salt. Transfer to a saucepan covered with cold water and bring to a boil.
Step 2
Once the water is boiling, drain the water and taste the saltfish, if too salty repeat the process until you get the same saltiness as you would with bacon/ready salted crisps. (I did this 3 times)
Step 3
Once at the desired salt level, drain and flake with a fork. Avoid over flaking as it will break up more later.
Step 4
In a medium frying pan, heat the oil on a medium heat, add your garlic and onions. Sautee avoiding any colour and cook until fragrant and translucent. Next, add your scotch bonnet and cook for a further 2 minutes.
Step 5
Next add your bell peppers, thyme, tomato and black pepper, cook for 3-4 mins again you want to avoid colouring the dish.
Step 6
Once all the vegetables are softened and fragrant, add your flaked fish and incorporate gently to avoid breaking it too much.
Step 7
Next add your spring onions and ackee. It is really important to avoid mushing your ackee using a spatula.
Step 8
Leave on a low - medium heat for 3 minutes to fully heat through and serve!
Adding herbs is optional for a more fresh fragrant taste. Perfectly served with fried dumplings for breakfast.