Ackee and Saltfish
Jamaica's national dish featuring salted cod and ackee fruit.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Desalt the fish: Place the saltfish in a pot of water and boil for 20 minutes. Drain, taste for saltiness, and boil again in fresh water if necessary. Flake the fish with a fork, removing any bones.
- 2
Sauté aromatics: In a large skillet, heat 3 tbsp of oil over medium heat. Add the chopped onion, sweet pepper, scotch bonnet (seeded for less heat), scallions, and thyme. Sauté until onions are translucent.
- 3
Add the saltfish: Stir the flaked saltfish into the skillet and cook for 3-5 minutes so it absorbs the flavors of the aromatics.
- 4
Fold in the ackee: Gently fold in the drained ackee fruit. Ackee is very delicate and will turn to mush if stirred too aggressively.
- 5
Simmer and serve: Sprinkle with black pepper and let it simmer on low heat for 3 minutes until warmed through. Serve hot with hard dough bread or boiled green bananas.
Plan it in Listahan
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