Below is the recipe of the Jamaica’s national dish, Jamaican ackee and salt fish recipe.
Jamaican ackee and salt fish is a dish that you either love or hate, there is no in between.
You will find that after eating this dish, you will either love it and can’t get enough of it or won’t try it again.
The recipe below is suitable for people who do not eat meat or remove the salt fish and get a vegetarian dish
Jamaican ackee and salt fish recipe
- 1 Canned Ackee
- 1/2 lb Saltfish (salted cod) Skinless and boneless
- 1 Onions Sliced
- 1 Small tomato Diced
- 1/2 Sweet bell pepper
- 2 Cloves garlic Crushed
- 2 Stalk scallions Chopped
- 2 Sprig of fresh thyme
- 1/4 Scotch bonnet pepper Seeds removed
- 1/8 tsp Black pepper
- Salt (Option) The saltfish can add enough to the dish, but you may want more salf.
- 4 tbsp Cooking oil
- Put the saltfish into a pot of water and boil for 10-15 minutes. After, reoved from heat and pour away the hoy water. Wash the fish in cold water to cool it. Pour away the water. Break the fish into small pieces and set aside.
- On medium fire, heat the oil in a cooking pan. Add the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions and garlic and sauté until onion and sweet pepper are soft. Stir in the saltfish and cook for 3 minutes.
- Add the ackee, stir well. Lower the heat and let it simmer for another 5-10 minutes
- Add the black papper (or salt if you are adding any). Turn the heat of and serve with pumpkin rice or hard food.
I would also recommend soaking the sailfish overnight to remove as much salt as possible from the fish.