Ackee and saltfish
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Ackee and saltfish

Learn how to make Jamaica's delicious national dish which is ackee and saltfish
Course Main Entree
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 382kcal
Author Charla

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 382kcal | Carbohydrates: 31g | Protein: 7g | Fat: 28g | Fiber: 7g