Learn how to make Jamaica’s delicious national dish which is ackee and saltfish
1 pack of saltfish or 1 cup of my unrefined version of homemade saltfish
1 large can of ackee
1/2 a red bell pepper, chopped
1/2 green bell pepper, chopped
1 medium tomato, chopped + 1 tbsp of tomato paste
2-3 sprigs of thyme
1/2 tsp of paprika
1 tsp of black pepper
1/2 scotch bonnet, finely chopped (skip if you don’t want heat)
4 tbsp of coconut oil
If using store brought saltfish soak overnight and boil the next day to de-salt the fish then using two forks to flake – skip this step if you are using my unrefined version of saltfish
Drain off the ackee in a colander and rinse with water and set asdie
Melt the coconut oil on medium heat.
Saute the onion until soft and tender then add the red and green bell peppers.
Cover the skillet, reduce heat to low and leave so the peppers soften, should take 5-7 minutes.
Remove the lid, increase the heat to medium then add the saltfish, thyme and tomato/paste to the skillet and stir so the bell peppers and onions combine cook for 5 minutes
Season the vegetables and saltfish with the paprika, scotch bonnet and stir.
Pour the ackee into the middle of the skillet and carefully fold the ackee no more than 3 times into the salfish. Do not over fold/stir for the ackee will turn to mush.
Reduce the heat to low, cover the skillet and allow the ackee to heat through for 5 minutes.
Garnish with black pepper prior to serving