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Jamaican Ackee and Saltfish
Jamaican Ackee and Saltfish
Jamaican Ackee and Saltfish is a classic Jamaican dish made with ackee fruit and salted codfish. Ackee is a tropical fruit that is native to West Africa and is a staple in Jamaican cuisine. The fruit is cooked and combined with salted codfish, onions, tomatoes, and various seasonings to create a flavorful and savory dish that is often enjoyed for breakfast or brunch in Jamaica.
Ingredients
Method
- Rinse the salted codfish under cold water to remove excess salt. Cut the codfish into small pieces and place in a bowl. Cover with water and let it soak for about 1-2 hours, changing the water a few times to remove more salt.
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, garlic, and thyme. Sauté until the vegetables are softened.
- Add the tomatoes and cook until they start to break down.
- Drain the codfish from the water and add it to the skillet. Stir well to combine with the vegetables.
- Gently fold in the ackee fruit, being careful not to break up the fruit too much. Cook for a few minutes until heated through.
- Season with salt and pepper to taste. If using the scotch bonnet pepper for heat, add it whole to the skillet and remove before serving.
- Serve the Ackee and Saltfish hot with fried dumplings, fried plantains, or rice and peas. Enjoy!
Nutrition
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