Jamaica’s national dish, and a breakfast worth getting up for. Tinned ackee is the only kind most of us can get, and it is fine: the trick is to fold it in at the very end so it stays in soft golden pieces rather than turning to scramble.
Ackee and Saltfish
Flaked salt cod cooked with onion, peppers, tomato and thyme, with tinned ackee folded through at the end. Serve with fried dumplings or plantain.
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Ackee and Saltfish
Flaked salt cod cooked with onion, peppers, tomato and thyme, with tinned ackee folded through at the end. Serve with fried dumplings or plantain.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Method
Saute
Category
Breakfast
Cuisine
Jamaican
Servings
Ingredients
Instructions
-
Cook the fish: Drain the soaked cod, cover with fresh water in a pan and simmer for 15 minutes. Drain, cool a little and flake, checking for bones.
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Fry the vegetables: Warm the oil in a wide pan and cook the onion and red pepper for 6 minutes until soft. Add the tomatoes, spring onions, thyme and scotch bonnet and cook 3 minutes more.
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Add the fish: Fold in the flaked cod and cook for 2 minutes so it picks up the flavours.
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Fold in the ackee: Tip in the ackee and fold it through gently with a spatula, just until it is hot. Season with black pepper only; the fish brings the salt.
Notes
- Change the soaking water twice if you like it less salty.
- Fried plantain on the side turns this into lunch.
Nutrition, per serving
Calories 310 kcal
Protein 24 g
Fat 20 g
Saturated fat 3 g
Carbs 9 g
Fibre 3 g
Sugar 5 g
Sodium 980 mg
Recipe from makamboo.com
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