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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.

50 minMediumServes 4280 cal/serving

JamaicanBreakfastStovetopPescatarianHigh ProteinLow CarbHalal-friendlyPork-FreeAlcohol-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Stir in the 2 chopped tomato and 2 tsp chopped fresh thyme. Cook for 2 minutes until tomatoes begin to break down.

  6. 6

    Add the flaked saltfish to the skillet and mix well with the vegetables. Cook for 5 minutes, stirring occasionally.

  7. 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.

  8. 8

    Cover and simmer on low heat for 5-7 minutes, just until the ackee is heated through.

  9. 9

    Sprinkle with 4 sliced green onions before serving.

  10. 10

    Serve hot with traditional sides like fried plantains, boiled green bananas, johnnycakes, or avocado.

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Questions

What should Jamaican Ackee and Saltfish look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until fragrant and slightly softened. Step 8: cook until the ackee is heated through.

Why fold instead of stir in Jamaican Ackee and Saltfish?

Step 7 reads: "Gently fold in the 2 cans drained canned ackee, being careful not to break up the soft fruit too much." Folding keeps the air you just beat in. Stirring at step 7 would knock it out and the result would come out dense.

What can I use instead of Scotch bonnet in Jamaican Ackee and Saltfish?

The entry for Jamaican Ackee and Saltfish calls for 1 scotch bonnet pepper (or habanero), minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use a different white fish instead of the saltfish in Jamaican Ackee and Saltfish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Jamaican Ackee and Saltfish uses 1 lb salted cod (saltfish), soaked and flaked.

How hot is Jamaican Ackee and Saltfish?

Yes, it is properly hot. The heat in Jamaican Ackee and Saltfish comes from 1 scotch bonnet pepper (or habanero), minced. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Jamaican Ackee and Saltfish keto-friendly?

A serving of Jamaican Ackee and Saltfish carries 12 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

Which part of Jamaican Ackee and Saltfish can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Place in a bowl, cover with water, and soak overnight in the refrigerator, changing the water 2-3 times to remove excess salt." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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