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Ackee & saltfish

 


Method 1


Ingredients

600g boneless salted cod

2 tbsp vegetable oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

3 spring onions, thinly sliced

1 scotch bonnet pepper, deseeded and finely chopped

1 tsp dried thyme

1 tsp ground pimento (allspice)

½ red pepper, deseeded and finely chopped

½ green pepper, deseeded and finely chopped

1 large tomato, chopped

2 x 540g cans ackee, drained


STEP 1

Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.


STEP 2

Repeat this process until you're happy with the saltiness when tasted; we recommend to boil the fish three times in total for a perfect balance of salt in the fish. Drain and leave to cool. Use a fork to shred the salted cod into pieces and set aside.


STEP 3

Now you'll need a large frying pan. Pour the vegetable oil into the frying pan and place over a high heat. Once the oil is sizzling hot, turn the heat down to low-medium. Add the onion, garlic, spring onions and scotch bonnet, then cook until soft, for around 5-7 minutes.


STEP 4

Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.


STEP 5

Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.


STEP 6

Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently – nobody likes mushy ackee.


STEP 7

Once folded in, simmer for 3-5 minutes before serving.



Method 2


Ingredients:

- 1 can of ackee (drained and rinsed)

- 1/2 pound of saltfish (codfish)

- 1 onion (chopped)

- 1 tomato (chopped)

- 1/2 bell pepper (chopped)

- 2 cloves of garlic (minced)

- 1 scotch bonnet pepper (deseeded and chopped)

- 2 tablespoons of vegetable oil

- Salt and pepper to taste

- Fresh thyme (optional)

- Scallions (optional)

- Water


Instructions:

1. Soak the saltfish in water for a few hours to remove excess salt. Boil the saltfish for about 10-15 minutes to further remove salt. Flake the fish with a fork and set aside.

2. In a pan, heat the vegetable oil over medium heat. Add the onions, garlic, bell pepper, and scotch bonnet pepper. Cook until the vegetables are soft.

3. Add the tomatoes and cook until they are softened.

4. Add the flaked saltfish and cook for a few minutes, stirring occasionally.

5. Gently fold in the ackee to avoid breaking them up too much. Cook for another 5-7 minutes until the ackee is heated through.

6. Season with salt, pepper, and any optional herbs such as thyme and scallions.

7. Serve hot with fried dumplings, breadfruit, or boiled green bananas.



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