Authentic Jamaican Ackee and Saltfish

Name: Authentic Jamaican Ackee and Saltfish
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 600 g boneless salted cod; 2 can cans ackee drained; 2 tbsp Vegetable oil; 1 medium onion, finely chopped; 4 clove garlic cloves, finely chopped; 3 spring onions, thinly sliced; 0.5 red pepper, deseeded and finely chopped; 0.5 green pepper deseeded and finely chopped; 1 large tomato, chopped; 1 scotch bonnet pepper, chopped; 1 tsp dried thyme; 1 tsp ground pimento; 1 pinch black pepper

Experience the vibrant flavors of Jamaica's national dish with this authentic Ackee and Saltfish recipe. Tender salted cod is sautéed with aromatic spices, scotch bonnet peppers, and buttery ackee for a savory, satisfying meal.

Servings6 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

boneless salted cod
600 g
cans ackee drained
2 can
Vegetable oil
2 tbsp
medium onion, finely chopped
1
garlic cloves, finely chopped
4 clove
spring onions, thinly sliced
3
red pepper, deseeded and finely chopped
0.5
green pepper deseeded and finely chopped
0.5
large tomato, chopped
1
scotch bonnet pepper, chopped
1
dried thyme
1 tsp
ground pimento
1 tsp
black pepper
1 pinch

Step-by-Step Instructions

Place the salted cod in a large pot and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain the water and repeat this process twice more (three times total) to achieve the perfect balance of saltiness.

Once the fish has been boiled and cooled, use a fork to flake the cod into bite-sized pieces. Ensure any remaining bones are removed and set the flaked fish aside.

Heat the vegetable oil in a large frying pan over high heat. Once the oil is shimmering, reduce the heat to medium-low. Add the chopped onion, garlic, spring onions, and scotch bonnet pepper. Sauté for 5-7 minutes until the aromatics are soft and fragrant.

Stir in the flaked salted cod, dried thyme, ground pimento, and a dash of black pepper. Mix well and cook for about 3 minutes to allow the flavors to meld.

Add the red and green bell peppers along with the chopped tomato. Sauté for another 2-3 minutes. These ingredients provide a fresh contrast and help balance the heat from the pepper.