Ackee and Saltfish
About the Dish:
Ackee and Saltfish is a traditional Jamaican dish that is typically served as a breakfast or brunch option. It consists of salted codfish that is cooked with ackee, a fruit native to West Africa that was brought to Jamaica during the colonial period. The dish is known for its vibrant flavors and is often served with boiled green bananas, fried dumplings, or breadfruit. Ackee and Saltfish is a popular dish in Jamaican cuisine and is enjoyed by locals and tourists alike.
|Salted codfish||1 lb|
|Scotch bonnet pepper||1|
|Black pepper||1/2 teaspoon|
|Vegetable oil||2 tablespoons|
- Step 1: Soak the salted codfish in water overnight to remove excess salt and soften the fish. Drain and rinse the fish before cooking.
- Step 2: In a large skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and scotch bonnet pepper and cook until the onion is translucent.
- Step 3: Add the tomato, thyme, and black pepper to the skillet and cook for an additional 2 minutes.
- Step 4: Break the salted codfish into small pieces and add it to the skillet. Stir well to combine with the other ingredients.
- Step 5: Cover the skillet and let the mixture simmer for about 10 minutes, until the codfish is cooked through.
- Step 6: Gently fold in the ackee, being careful not to break up the fruit too much. Cook for another 5 minutes, until the ackee is heated through.
- Step 7: Remove the scotch bonnet pepper before serving. Serve hot with boiled green bananas, fried dumplings, or breadfruit.