Ackee and Saltfish is Jamaica's national dish, and makes the perfect breakfast Lunch and dinner meal.
There are many ways that Ackee and Saltfish can be prepared depending on the Parish you are from as well as your own taste. We have chosen a recipe listed on the Grace website and tweaked it. Most Ackee consumed outside of Jamaica is usually sold in cans.
This recipe is only to show the most common way Ackee and Saltfish is prepared.
Ingredients
Recipe serves 4 persons
1 teaspoon(s) black pepper
1 small sweet pepper, julienne
1 can(s) Ackee in brine, drained
1 teaspoon(s) scotch bonnet pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
1 tablespoon(s) Vegetable Oil
2 stalk(s) scallion, chopped
1/2 pound(s) Saltfish
2 clove(s) garlic, chopped
Ackee and Saltfish Directions
Put Saltfish to soak in cold water for about 1 hour or overnight.
Pour off water; add fresh water and cook until tender.
De-bone and flake Saltfish.
Heat Vegetable Oil and sauté onion; garlic; scallion; tomato; scotch bonnet pepper and sweet pepper.
Add flaked Saltfish and stir together with sautéed vegetables. Let cook for 2 minutes
Add Ackee and Black Pepper.
Toss very lightly so as not to mash Ackee pods
Cover and allow to stand over low heat for about 2 - 5 minutes.
Serve with any combination of the following foods, boiled dumplings or fried dumplings, green bananas, breadfruit roasted or boiled and any other ground provisions.
POST PICTURES OF YOUR CREATION IN THE COMMENTS.
Looks delicious Sharon!