Ackee and Saltfish (Jamaican Recipe)

Ackee and Saltfish (Jamaican Recipe)

To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch Bonnet peppers, Seasoned Peppers, tomatoes, Sweet Peppers, and spices. It is usually served as breakfast or dinner alongside breadfruit, hard dough bread, boil or fried dumplings, fried ripe plantain, or boiled green bananas. Ackee and Saltfish can also be eaten with rice and peas or plain white rice.

Serves 2 – 4

Prep Time 15 mins

Cook Time 20 mins

Ingredients

• ½-pound saltfish
• fresh ackee soaked, or tinned ackee
• 1 medium onion, chopped
• 1 small sweet pepper (yellow/red or green), julienned
• 1 medium tomato, chopped
• 1 – 2 Seasoned Peppers, chopped
• 2 cloves of garlic, minced
• 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)
• 2 stalks scallion, chopped
• 1-2 tablespoons extra virgin olive or vegetable oil
• salt and pepper to taste

Directions

1. Put saltfish to soak in cold water for about 1 hour.
2. Pour off the water; add fresh water and boil until tender.
3. De-bone and flake the saltfish.
4. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper, and sweet pepper until tender, about five to six minutes.
5. Add flaked saltfish, fresh or canned ackee, and black pepper.
6. Toss lightly; cover and allow to stand over low heat for about 2 minutes.