Jamaican Ackee with Saltfish
Canned ackee and saltfish are cooked with onion, peppers, tomato, and spices in this Jamaican dish, often served for breakfast.
This version uses canned ackee and the combination of ingredients and techniques described for Jamaican ackee and saltfish. Flake the fish after boiling it, and fold in the ackee gently to keep its pieces intact.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Boil and flake the saltfish
Rinse the saltfish and boil it in a pot of cold water for about 20 minutes, or until it flakes easily. Drain it and remove any bones as you break it into pieces.
Ready to continue when: The fish separates easily into flakes and no bones remain.
20 min - 02
Sauté the aromatics and peppers
Heat the vegetable oil in a frying pan over medium heat. Add the onion, garlic, thyme, Scotch bonnet pepper, and red bell pepper. Sauté until the vegetables are tender.
Ready to continue when: The onion and peppers are tender and fragrant.
- 03
Add the fish and ackee
Add the flaked saltfish and sauté briefly. Add the drained ackee, green onion, black pepper, and allspice. Fold gently and cook for about 7 minutes.
Ready to continue when: The mixture is hot throughout and most ackee pieces remain intact.
7 min - 04
Add the tomato and serve
Add the chopped tomato and cook until it starts to soften. Taste before adjusting the seasoning; the saltfish may contribute plenty of salt.
Ready to continue when: The tomato is beginning to soften and is incorporated into the dish.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=hvQMqSFWcrI
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State: Published after documentary validation; no “Tested” label is shown.