Jamaican ackee and saltfish recipe
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.
Servings 4 Servings
Calories 180kcal
Ingredients
- 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
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.
Nutrition
Calories: 180kcal