Jamaican
Ackee and saltfish
Jamaica's national dish: salt cod and buttery ackee with peppers and onion. Lovely with fried dumplings or plantain.
Prep 15 mins · Cook 20 mins · Serves 4
Ingredients
- Ackee in brine1 tin (540 g)
- Salted codfish250 g
- Onion1
- Bell pepper1
- Scotch bonnet pepper½
- Tomatoes2
- Ripe plantain (optional)2
Method
- Soak the saltfish overnight (or boil twice, changing the water) to remove the salt. Flake it, removing bones.
- Fry the onion, peppers and tomatoes until soft.
- Add the saltfish and cook for 5 minutes.
- Drain the ackee and fold it in very gently so it keeps its shape. Warm through for 3 minutes.