This ackee and salt fish recipe is an authentic Jamaican recipe. But instead of using fresh ackee, I made the recipe easier and more convenient by using canned ackee. Tastes just ask delicious as if I was using fresh ackee.
Ackee And Saltfish
Ackee and salt fish is the National dish of Jamaican, made with salted codfish and the national fruit ackee.
Jamaican ackee and salt fish is very easy to make and goes with just about any side.
This recipe is also made without saltfish to create a “ital” dish that is suitable for vegetarians.
What Goes Into Ackee and Salt fish
Here’s what you need to make your ackee and saltfish dish.
- Ackee: I am using canned ackee for this recipe. The best brand to use is grace.
- Saltfish: I used saltfish with the bone, I prefer the texture but you can use boneless and skinless saltfish instead.
Here I used two different colour bell pepper because I like my food looking like the rainbow but this is not necessary. It doesn’t matter if you use fresh thyme or dry thyme.
If you soaked the saltfish overnight you might have to add a little bit of salt to the ingredient. However, the saltfish usually have enough salt to season the pot.
How To Cook Ackee And Saltfish
Start with preparing the saltfish. I washed away the excess salt from the saltfish and soaked for about an hour. Then put it to boil. Scaling the saltfish makes it easier to remove the bone and skin and make it easier to flake.
Since the ackee is so soft, careful when you are stirring it into the pot so that you don’t mash it too much, your ackee and saltfish shouldn’t be mushy.
What Goes With Ackee And Saltfish?
In Jamaica ackee and saltfish is eaten at breakfast, at lunchtime, for dinner and serve with just about every sides.
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Jamaican ackee and saltfish recipe
- 2 Canned Ackee
- 1 lb Saltfish
- 1 Onions Sliced
- 1 Small tomato Diced
- 1 Sweet bell pepper Or ½ red and ½ green like I did
- 1 Stalk scallions Chopped
- 2 Sprig thyme
- ¼ Scotch bonnet pepper Seeds removed
- ½ tsp Black pepper
- 2 tbsp Cooking oil
- Soak the saltfish for a minimum of two hours in cold water.
- Pour way the water.
- In a saucepan, place the saltfish and cover with fresh water. Put to boil on medium heat for 15 minutes.
- Removed from heat and pour away the hot water. Wash the fish in cold water to cool it.
- Remove the fish skin and debone the saltfish. Flake the saltfish and set aside.
- On medium fire, heat the oil in a cooking skillet. Add the onions, thyme, tomato, sweet pepper, scotch bonnet pepper, scallions and sauté for 3 minutes.
- Add the flaked saltfish and cook for another 3 minutes.
- Add the ackee, lower the heat and let it simmer for another 10-15 minutes
- Add the black pepper, turn the heat off and serve
- If you soaked the saltfish overnight you might have to add a little salt back to the pot.