Jamaica's National Dish and one of my personal favorite

Yields1 Serving
Prep Time1 hr 30 minsCook Time25 minsTotal Time1 hr 55 mins
 2 lbs Cleaned Ackee (or 2 tin ackee)
 1 lb Saltfish
 2 Tomatoes, chopped
 1 Onion, minced
 1 Bell Pepper, chopped
 1 Scotch Bonnet pepper, minced
 2 Cloves garlic
 2 Stalk escallion
 Pimento seed (approx. 6)
 Thyme
 2 tbsp Butter
 ½ tsp black pepper
 ½ tsp salt
 3 tbsp vegetable oil
1

Saltfish:

1. Soak saltfish in cold water for about 1 hour.
2. Pour off the water and add fresh water and then boil for 20 mins. Then drain, debone and flake saltfish.
3. Set aside

Ackee:

1. Bring water to a boil and add pimento, salt (to taste) and 2 cloves of crushed garlic to the water
2. Add ackee to boiling water and cook for about 10 mins (ensure ackee is still whole/firm)
3. Drain and set aside

Cooking up Ackee and saltfish:

1. In a medium saucepan, heat 3 tbsp of vegetable oil
2. Add chopped tomato, onions, scallion, scotch bonnet pepper, bell pepper and thyme and sauté for 2 minutes
3. Add flaked saltfish and stir.
4. Add ackee and toss lightly, ensuring that the ackee do not break apart
5. Add 1 tbsp butter, 2 tbsp water (for gravy) and ½ tsp black pepper.
6. Cover and allow to stand over low heat for about 5 mins

 

Ingredients

 2 lbs Cleaned Ackee (or 2 tin ackee)
 1 lb Saltfish
 2 Tomatoes, chopped
 1 Onion, minced
 1 Bell Pepper, chopped
 1 Scotch Bonnet pepper, minced
 2 Cloves garlic
 2 Stalk escallion
 Pimento seed (approx. 6)
 Thyme
 2 tbsp Butter
 ½ tsp black pepper
 ½ tsp salt
 3 tbsp vegetable oil

Directions

1

Saltfish:

1. Soak saltfish in cold water for about 1 hour.
2. Pour off the water and add fresh water and then boil for 20 mins. Then drain, debone and flake saltfish.
3. Set aside

Ackee:

1. Bring water to a boil and add pimento, salt (to taste) and 2 cloves of crushed garlic to the water
2. Add ackee to boiling water and cook for about 10 mins (ensure ackee is still whole/firm)
3. Drain and set aside

Cooking up Ackee and saltfish:

1. In a medium saucepan, heat 3 tbsp of vegetable oil
2. Add chopped tomato, onions, scallion, scotch bonnet pepper, bell pepper and thyme and sauté for 2 minutes
3. Add flaked saltfish and stir.
4. Add ackee and toss lightly, ensuring that the ackee do not break apart
5. Add 1 tbsp butter, 2 tbsp water (for gravy) and ½ tsp black pepper.
6. Cover and allow to stand over low heat for about 5 mins

Ackee and Saltfish

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