Ackee & Saltfish

Learn how-to cook Ackee & Saltfish in #ABiteToEat with Three Little Birds in Brixton, London

Posted by A Bite To Eat

About

Serves ​8 people

Tips
- 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

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You Will Need (10 things)

  • 1 pack Saltfish (300g)
  • 3 cans of Ackee , drained
  • 1 Medium Onion , chopped finely
  • 1 Red Bell Pepper , chopped finely
  • 3 Medium Tomatoes , chopped
  • 4 Cloves of Garlic , minced
  • 1 Scotch bonnet Pepper , chopped finely
  • ¼ Bunch of Thyme
  • 1 tbsp -2 tablespoons Extra Virgin Olive Oil
  • Black Pepper to taste

Steps (5 steps, 60 minutes)

  1. 1

    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.

  2. 2

    De-bone and flake the saltfish into a boil.

  3. 3

    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.

  4. 4

    Add flaked saltfish, canned ackee and black pepper.

  5. 5

    Toss gently; and allow to stand over low heat for about 2 minutes.