Jamaican Ackee and Saltfish
Jamaica's national dish featuring salt cod and ackee fruit, sautéed with onions, peppers, and spices for a flavorful traditional breakfast.
Ingredients
- 1 lb salted cod (saltfish), soaked and flaked
- 2 cans canned ackee, drained
- 1 onion, chopped
- 1 red bell pepper, diced
- 1 scotch bonnet pepper (or habanero), minced
- 2 tomato, chopped
- 2 garlic cloves, minced
- 2 tsp fresh thyme, chopped
- 4 green onions, sliced
- 2 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
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1
Prepare the 1 lb saltfish: Rinse the salted cod under cold water. Place in a bowl, cover with water, and soak overnight in the refrigerator, changing the water 2-3 times to remove excess salt.
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2
After soaking, drain the saltfish, place in a pot, cover with fresh water, and bring to a simmer for 5 minutes. Drain again, let cool, then flake the fish into bite-sized pieces, removing any bones.
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3
Heat the 2 tbsp vegetable oil in a large skillet over medium heat. Add the 1 chopped onion and sauté until translucent, about 3-4 minutes.
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4
Add the 1 diced red bell pepper, 1 minced scotch bonnet pepper (or habanero), and 2 minced garlic cloves. Cook for another 2-3 minutes until fragrant and slightly softened.
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5
Stir in the 2 chopped tomato and 2 tsp chopped fresh thyme. Cook for 2 minutes until tomatoes begin to break down.
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6
Add the flaked saltfish to the skillet and mix well with the vegetables. Cook for 5 minutes, stirring occasionally.
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7
Gently fold in the 2 cans drained canned ackee, being careful not to break up the soft fruit too much. Season with 1/2 tsp black pepper and 1/2 tsp paprika.
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8
Cover and simmer on low heat for 5-7 minutes, just until the ackee is heated through.
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9
Sprinkle with 4 sliced green onions before serving.
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10
Serve hot with traditional sides like fried plantains, boiled green bananas, johnnycakes, or avocado.