Ackee and Saltfish

Ingredients

• •450 g Salt cod
• •400 g Ackee
• •1 whole Onion
• •1 whole Scotch bonnet pepper
• •2 whole Tomato
• •45 ml Olive oil
• •5 g Thyme
• •2 g Black pepper

Instructions

1. 1

   Rinse salt cod thoroughly under cold water. Place in a bowl, cover with fresh water, and refrigerate for 8-12 hours (overnight), changing water at least twice to remove excess salt.

   💡 Use fresh ackee - canned can be too soft. The ackee should hold its shape when cooked.

2. 2

   After soaking, drain salt cod and pat completely dry. Flake into large pieces, removing any bones or skin.

   💡 Saltfish needs to be desalted properly - soak overnight changing water 2-3 times.

3. 3

   Heat olive oil in a large skillet over medium heat. Add onions, scotch bonnet, and tomatoes. Sauté until softened, about 5 minutes.

   💡 Add scotch bonnet pepper whole and remove before serving to control heat without burning.

4. 4

   Add flaked salt cod and cook for 5 minutes, stirring occasionally. The fish should start to break down further.

   💡 Serve with fried dumplings (johnnycakes) for authentic Jamaican experience.

5. 5

   Drain canned ackee (do not rinse - the slime is normal). Gently fold into the fish mixture. Cook for 2-3 minutes, stirring very gently to avoid mashing the ackee.

   💡 The dish is ready when the ackee is creamy but not mushy - don't overcook.

6. 6

   Season with black pepper and fresh thyme. Adjust salt carefully (cod may still be salty). Serve hot with fried dumplings or bread.

   💡 Garnish with fresh tomatoes and scallions for color and brightness.