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)
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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.
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2
De-bone and flake the saltfish into a boil.
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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.
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4
Add flaked saltfish, canned ackee and black pepper.
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5
Toss gently; and allow to stand over low heat for about 2 minutes.