Jamaican Ackee and Saltfish

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Preparation time
10 mins
Cooking time
5 mins
Difficulty
moderate
Serves
4 people
Meal course
Breakfast
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2 cloves
garlic, chopped
1 1/2 llbs
saltfish
2 stalk
escallion, chopped
1 tbsp
vegetable oil
1 medium
tomato, chopped
1 medium
onion, chopped
1 tsp
scotch bonnet pepper, chopped
1 Can
ackee in brine, drained
1 small
sweet pepper, julienne
1 tsp
black pepper
Jamaican Ackee and Saltfish

Ackee and Saltfish  is Jamaica’s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions. Ackee and Saltfish is sautéed saltfish ( codfish) with boiled ackee, onions, thyme, Scotch Bonnet peppers (optional) Serve this with Jamaican Style Festivals

  1. Put saltfish to soak in cold water for about 1 hour.
  2. Pour off water; add fresh water and cook until tender.
  3. Scrape scale off (grey-black area) De-bone and flake saltfish.
  4. Heat Vegetable Oil and saute onion; garlic; escallion; tomato; scotch bonnet pepper and sweet pepper. Add flaked saltfish; Ackee and Black Pepper.
  5. Toss lightly; cover and allow to stand over low heat for about 2 minutes
  6. Serve hot with festivals