Lucy Richards
Ackee and saltfish is Jamaica’s national dish, made using salted codfish, and ackee, a fruit that grows in abundance in Jamaica, that has a slightly nutty flavor to it.
Most supermarket world cuisine aisles will stock canned ackee, or you can buy via specialist Caribbean shops, or online via Sous Chef. Some supermarkets sell saltcod too (Delish has purchased in Sainsbury’s), but online fish specialists can also help you out.
Read More +
Read Less –
Advertisement – Continue Reading Below
Makes:
4 – 5
services
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
47
mins
Total Time:
0
hours
57
mins
medium onion, finely chopped
cloves garlic, peeled and finely chopped
medium onion, peeled and chopped
red pepper, finely chopped
green pepper, finely chopped
Scotch bonnet, seeds removed and finely chopped
x 540g cans ackee, drained
all-purpose seasoning
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Bring a large pan of water to the boil. Add saltfish for 10 minutes, then drain and repeat the process twice, until the desired saltness has been achieved. Drain and leave to cool, then using a fork break into small pieces and set aside.
- In a large frying pan over medium heat, add vegetable oil. Once hot, add onion, garlic, pepper, Scotch bonnet and cook for two minutes.
- Add saltfish, black pepper, all purpose seasoning and paprika and cook for a further two minutes. Add ackee to the frying pan carefully, season with more pepper and gently fold the ackee and salt fish together. Simmer for a further five minutes, then serve with dumplings or rice and peas.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
.