Jamaican ackee and saltfish recipe

Here is the best ackee and saltfish recipe. Now you can enjoy the Jamaican national dish for breakfast, lunch, or 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

Cook Time 20

Servings Servings

Calories 70kcal

Author Lesa

Ingredients

1 Canned Ackee
½ lb Saltfish
1 Small onions Sliced
2 Garlic cloves
1 Small tomato Diced
½ Green bell pepper
½ Red bell pepper
1 Stalk scallions Chopped
2 Sprig thyme
¼ Scotch bonnet pepper Seeds removed
½ tsp Black pepper
2 tbsp Cooking oil

Instructions

Wash away the excess salt from the saltfish and soak it in cold water for at least two hours. Soaking overnight is better.
Pour way the water. Pour away the water. In fresh water, scald the saltfish for 10-15 minutes.
Remove from the heat and pour away the hot water. Wash the saltfish in cold water to cool it. If using boneless saltfish, flake and set it aside. Otherwise, remove the skin and debone the saltfish. Flake the saltfish and set aside.
Heat the oil in a skillet pan over medium heat and sauté the onion, garlic, scallions, sweet pepper, tomato, and scotch bonnet pepper 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.

Nutrition