Jamaican Ackee and Saltfish
Jamaica’s favorite breakfast, lunch, or dinner - Ackee and Saltfish is a timeless recipe. The vibrant flavors and colors of this dish are irresistible. Enjoy it with fried dumplings and avocado slices.
Ingredients
- 1-2 cups ackee seeds removed; parboiled
- 1 cup saltfish flaked
- 4 stalks escallion chopped
- ½ cup onion diced
- 2 cloves garlic minced
- 2-3 sprigs fresh thyme remove leaves from stem
- 1 tbsp all-purpose seasoning
- ½ tsp chili powder
- ¼ tsp cumin powder
- 1 tbsp vegetable oil
- ½ cup green bell pepper
- 1 scotch bonnet pepper
- 1 large tomato
Instructions
- In a small pot, boil your saltfish twice to remove the salt used to preserve it. Cool under running water, then remove the skin and bones. Go ahead, flake with a fork, and set aside.
- In a large pan, heat oil on medium flame. Saute onion and garlic for 1 minute.
- Add escallion and stir for another minute. Stir flaked saltfish with sauteed onion.
- Add ackee, tomato, thyme, and bell peppers. Gently fold the ingredients together.
- Season with all-purpose seasoning, chili powder, and cumin. Gently stir to combine.
- Garnish with chopped scotch bonnet pepper and parsley.
- Serve.
Notes
Notes For Making Ackee and Saltfish
- If you don’t have any ackee tree or fresh ackee, you can use one can of ackee from the grocery store.
- Boiling or soaking your saltfish in water helps to reduce the sodium intake in this dish.