There is never a right time to trying the Jamaican National, have it for breakfast, lunch or even dinner. Ackee and saltfish go well with just about anything.
Course Breakfast, Side Dish
Cuisine Jamaican
Keyword Jamaican ackee and salt fish recipe
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4Servings
Calories 180kcal
Author Lesa
Ingredients
2CannedAckee
1lbSaltfish
1OnionsSliced
1Small tomatoDiced
1Sweet bell pepperOr ½ red and ½ green like I did
1Stalk scallionsChopped
2Sprig thyme
¼Scotch bonnet pepper Seeds removed
½tspBlack pepper
2tbspCooking oil
Instructions
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
Notes
If you soaked the saltfish overnight you might have to add a little salt back to the pot.