Ackee & Saltfish
Ackee & Saltfish. A taste from Jamaica
This recipe is honour of Jamaica! Ackee & saltfish, with grilled plantain and sautéed kale.
Making the foods you love, simple and healthy.
Ackee is rich in many nutrients, including fatty acids, which are known to help reduce the risk of coronary heart disease. Its also abundant in calcium, phosphorous, sodium, potassium, and vitamin C; and contains small amounts of zinc, and iron.
Ackee is the national fruit of Jamaica, that is deeply routed in their culture and history. Although a fruit its eaten as vegetable, ackee and saltfish is actually a staple breakfast meal in Jamaica.
This dish is super quick to make, it can be ready in no more than 20 minutes. The only part that is lengthy is the soaking of the saltfish, which I would recommend you do overnight. The rest is very straightforward, and works perfect alongside rice, plantains, potatoes, yam, or dumplings.
Leave your comments below, I hope you enjoy this one 😊
Ingredients
540gTinned ackee
250g Saltfish (skinless & boneless)
1 Large brown onion
2 Bell peppers (yellow & red)
3 Spring onions
2 Garlic cloves (crushed)
1tsp White pepper
1tsp Powder pimento
4-5 Stalks of fresh thyme
1 Scotch bonnet pepper
2 Tablespoons of olive oil
Preparation
Soak the Saltfish in warm water for 1 hour for an hour. Drain the water then soak again in fresh water for another 30-45 minutes. (You can choose to soak the fish overnight as well) Soaking the fish will get rid of the excess salts.
Finely slice the onions and bell peppers.
Add 2 tablespoons of olive oil to a pan and once it’s heated up begin to fry the onions peppers and crushed garlic. Cook for 2-3 minutes.
Add the saltfish fillets by gently flaking them into the pan.
Begin seasoning the fish, onions and peppers by adding the ground pimento, white pepper, chopped scotch bonnets, and thyme.
Finally add the tinned ackee (make sure you drain the water out first) and gently fold into the pan. Cook for another 4-5 minutes to allow all the flavours in the pan to come together.
Remove from the pan and serve with some steamed kale and baked / grilled plantains.
