Learn how-to cook Ackee & Saltfish in #ABiteToEat with Three Little Birds in Brixton, London
Serves 8 people
- Do not mix the ackee vigorously as it will break and get mushy
- Ackee and Saltfish, Jamaica’s National Dish, is traditionally served with plantain, bammy, breadfruit or callaloo
You Will Need
Put saltfish to soak in cold water overnight or boil for about 1 hour, until it doesn’t taste overpoweringly salty and the saltfish is tender.
De-bone and flake the saltfish into a boil.
In a saucepan or pot heat oil over medium heat then sauté onion, garlic, thyme for about 2 minutes until translucent before adding the tomatoes, scotch bonnet pepper and bell pepper for an additional 3-4 minutes until the ingredients are tender.
Add flaked saltfish, canned ackee and black pepper.
Toss gently; and allow to stand over low heat for about 2 minutes.