Ackee and Saltfish - Oceanian Recipe

Ackee and Saltfish

🌍 Oceanian, Jamaican Difficulty: ●●●○○

Ackee arrived in Jamaica from West Africa on slave ships in the 1700s; saltfish was cheap British colonial provisioning for the enslaved population; together they became Jamaica's national dish, now eaten at breakfast throughout the island.

Ingredients

• 400 g saltfish (salted cod), soaked and flaked
• 1 can (540 g) ackee, drained carefully (or fresh ackee, prepared safely)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 2 Scotch bonnet or 1 habanero, seeded and sliced
• 2 medium tomatoes, chopped
• 3 sprigs fresh thyme
• 2 green onions, sliced
• 3 tbsp vegetable or coconut oil
• Black pepper to taste

Method

1. Soaking — Soak saltfish in cold water for 12–24 hours, changing water several times to remove excess salt.
2. Boiling — Boil soaked fish 15 minutes; drain, remove skin and bones, and flake into pieces.
3. Heating — Heat oil in a large skillet over medium heat; sauté onion and bell pepper until softened, about 5 minutes.
4. Adding — Add garlic, Scotch bonnet, and thyme; cook 2 more minutes.
5. Adding — Add flaked saltfish and tomatoes; stir and cook 5 minutes.
6. Step 6 — Gently fold in ackee — it breaks easily and should remain in distinct pieces.
7. Seasoning — Season with black pepper; taste before adding salt (saltfish may provide enough).
8. Simmering — Simmer gently 5 minutes; scatter green onions over top.
9. Serving — Serve with fried dumplings, bammy, or boiled green banana.

Tags: saltfish, ackee, onion, red bell pepper, garlic · Source: Brittani's Almanac