Ackee & Satlfish

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.

• 1/2 lb. Saltfish (codfish)
• 1 dozen ackees or 1 can of ackee
• 1 large onion
• 1 large red bell pepper (sweet pepper)
• 1 scotch bonnet pepper (sliced)
• 1 small tomato
• 1 small minced garlic
• 2 tbsp vegetable oil
• 1 tsp black pepper

• Soak Salt fish in water for at least 15 mind prior to cooking to get rid of excessive salt.
• Boil Salt fish for another 15 mins to soften flakes
• Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
• Wash the ackee approximately 5 times.
• Place to boil until fairly soft.
• Once soft, drain the water and sit aside
• Once the Salt fish is boiled, flake and remove all bones
• Dice the onions, sweet peppers, tomatoes then put to saute in a medium frying pan until soft.
• Add Salt fish flakes and mix with veg. Add sliced scotch bonnet peppers. Add salt and black pepper to season.
• Add ackees and mix until the veg and salt fish are evenly distributed.
• Pour into serving plate, serve with roasted or fried bread fruit, boiled or fried dumpling, boiled bananas or fried plantain