Ackee and Saltfish Recipe

Creamy ackee sautéed with aromatics and chunks of flaked salted cod, this is Ackee & Saltfish, Jamaica's national dish

Course Breakfast

Cuisine caribbean, jamaican

Keyword ackee and saltfish, jamaican ackee and saltfish, jamaican recipe

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 6

Calories 202 kcal

Author Chantal

2 tbsps Oil*
1 small onion finely chopped
3 cloves garlic finely minced**
2 stalks escallion (or green onions) thinly sliced, whites and greens separated
Fresh thyme about 2 tsps when pulled from stems or more to taste
1 to 2 tsps Scotch bonnet pepper minced
1 large bell pepper, thinly sliced (you can sub tomatoes here if you can get flavorful ones, yo'll need about 3 small)
8 oz Saltfish boiled and deboned
16 oz Ackee parboiled and drained or canned (about 1 can)
Pimento ground or a few kernels crushed, to taste
Salt and pepper to taste

Heat the oil in a pot over medium heat and add the onions and cook for about a minute.
Then add the garlic and cook a minute more
Add the white part of the escallion, thyme, scotch bonnet pepper and pepper*** or tomatoes, cook for 1 to 2 minutes
Add the saltfish and cook a couple minutes more then add the ackee being careful not to mash it out too much
If the mixture is dry, add a little bit of water. Turn the heat down and let simmer for about 5 minutes.
Adjust seasoning to taste.
Serve warm with your favorite side.

*You can use "cold press" or "virgin" coconut oil for an extra layer of flavour

**I always grate my garlic on the zester

***If you prefer for your peppers to have a bit of bite to them you can add them at the end instead of this point