Per serving · Approximate values estimated by AI
Traditional Ackee and Saltfish
Traditional dish · Jamaican
The quintessential Jamaican breakfast dish, featuring ackee fruit sautéed with rehydrated salt cod, onions, tomatoes, and Scotch bonnet pepper. A true taste of the Caribbean.
Ingredients
- Ackee (canned)2 cans (approx. 10 oz each)
- Saltfish (dried salted cod)1 lb
- Onion1 medium
- Tomatoes2 medium
- Scotch bonnet pepper1/2 to 1
- Garlic2 cloves
- Scallions (green onions)2-3 stalks
- Vegetable oil2-3 tbsp
- Black pepperto taste
- Saltto taste
- Waterfor soaking
Steps
- 1
Rinse the saltfish thoroughly. Place in a bowl and cover with cold water. Soak for at least 4 hours or overnight, changing the water a few times. Alternatively, boil the saltfish in several changes of water for about 30-45 minutes until tender.
- 2
Drain the saltfish and flake it into bite-sized pieces, removing any bones or skin.
- 3
Drain the ackee from the can and rinse gently. Set aside.
- 4
Finely chop the onion, tomatoes, garlic, and Scotch bonnet pepper (remove seeds and membrane for less heat). Chop the scallions.
- 5
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 6
Add the garlic and Scotch bonnet pepper to the skillet and cook for 1 minute until fragrant.
- 7
Add the chopped tomatoes and cook until they begin to break down, about 5-7 minutes.
- 8
Add the flaked saltfish to the skillet and stir to combine with the vegetables. Cook for about 5 minutes, allowing the flavors to meld.
- 9
Gently fold in the drained ackee. Be careful not to break up the ackee too much. Cook for another 5-7 minutes, stirring gently, until the ackee is heated through and coated with the sauce.
- 10
Season with black pepper and a little salt if needed (saltfish is already salty). Stir in the chopped scallions.
- 11
Serve hot, typically with boiled dumplings, fried dumplings, or hardo bread.
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