Ackee and Saltfish is Jamaica’s national dish. It is primarily eaten for breakfast or brunch on weekends.
Serve it with boiled green bananas, plantains, and fried dumplings.In Jamaica, ackees are picked off the ackee trees.
In North America they’re available in cans and sold in West Indian stores and major supermarkets.
I grew up on this dish. My grandmother made it all the time and it’s one of my favorites.
1/2 lb saltfish (codfish), soak in water overnight or change the water several times to remove the salt
2 cans of ackees, drained
3 tbsp of butter
1 onion, sliced
1 sweet pepper, chopped
1 tomato, chopped
Scotch Bonnet pepper, seeded and minced
Salt and pepper
1 of sprig thyme, fresh or dried
Bacon strips, optional
Bring a large pan of cold water to the boil and cook the codfish for 15 minutes. Drain the saltfish and allow it cool. Flake the fish and remove the bones; set it aside.
Simmer ackees in its brine for 20 minutes. Set aside.
In a large skillet, melt butter over medium heat. Add the onion and sweet pepper; saut for 3 minutes, stirring often. Stir in the tomato, saltfish, and Scotch Bonnet; cook for another 10 minutes. Season with salt, pepper, and thyme.
Add the ackees and cook until all the flavors are well combined. Stir gently to avoid breaking up the ackees. Add bacon strips.
Partner Sites & Blogs: Second Comin - Mixadio - Poui Bloom
Site Designed & Powered by RealityDesign, LLC.
