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Ackee and saltfish

 



Method 1


Ingredients

For the ackee and saltfish

1 tbsp vegetable oil

2 onions, thinly sliced

3 tbsp finely crushed garlic

pinch thyme leaves

1 tsp finely chopped Scotch bonnet chilli

½ green pepper, finely chopped

½ red pepper, finely chopped

1 tomato, finely chopped

240g/8¾oz boiled salt cod, broken into flakes

200g/7oz tinned ackee, drained and left whole

For the roasted peppers and onions (optional)

1 red pepper, deseeded and thinly sliced

1 green pepper, deseeded and thinly sliced

1 onion, thinly sliced

2 sprigs fresh thyme, leaves picked

2 garlic cloves, thinly sliced

¼ scotch bonnet chilli, deseeded and finely chopped

2 tbsp olive oil

100ml/3½fl oz white wine vinegar

50g/1¾oz caster sugar

To serve (optional)

2 free-range eggs

1 avocado, destoned, peeled and sliced


For the roasted peppers and onions (if using). preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, onions, thyme, garlic, chillies and oil into a large baking tray and season with salt and pepper. Mix together and roast for 20–25 minutes.


Put the vinegar and sugar into a saucepan with 300ml/10fl oz of water and bring to the boil. Add the roasted peppers and onions to the saucepan and set aside to pickle.


For the ackee and saltfish, heat the oil in a frying pan and sweat the onions and garlic for 5 minutes. Add the thyme and scotch bonnet and sweat gently for a further 10 minutes. Add the peppers and sweat for a few more minutes until soft. Add the tomato and cook for a further 10 minutes over a low heat.


If serving with eggs, boil the eggs for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.


Stir through the saltfish and then add the ackee, turning it very gently through the mixture.


Serve the ackee and saltfish immediately on warmed plates. Serve with the boiled eggs and avocado (if using).


Recipe tips

If you're going to cook your own salt cod, remember to soak it for a good 24 hours, or at least overnight, to remove the excess salt. Change the water every few hours if you can. After the soaking you can poach it as normal, to use in this recipe.




Method 2


📝 Ingredients

Main Ingredients:

1 can (540g / ~19 oz) ackee, drained and rinsed (or 1–2 cups fresh ackee, cleaned and boiled)


300g (10 oz) salted codfish (saltfish)


1 medium onion, sliced


1 medium tomato, chopped


1/2 green bell pepper, sliced


1/2 red bell pepper, sliced


2–3 stalks scallion (spring onion), chopped


2 cloves garlic, minced


1 sprig thyme (or 1/2 tsp dried thyme)


1 Scotch bonnet pepper (optional, use whole for flavor or chopped for heat)


2–3 tbsp vegetable oil


Black pepper to taste


🐟 To Prepare the Saltfish:

Rinse the saltfish under cold water.


Place in a pot of water, bring to a boil, and simmer for 10–15 minutes to remove excess salt.


Drain, rinse, and repeat boiling if still very salty.


Once cool, flake the fish into bite-sized pieces and remove any bones or skin.


🍳 Instructions

Sauté the Aromatics:

Heat oil in a large skillet over medium heat. Add onion, bell peppers, garlic, scallion, and thyme. Sauté for 3–5 minutes until fragrant and softened.


Add Saltfish and Tomato:

Stir in the flaked saltfish and tomato. Cook for 5–7 minutes until everything is well blended and the tomato starts to break down.


Add Ackee:

Gently fold in the ackee and Scotch bonnet (if using). Be careful not to break up the ackee too much — it’s delicate.

Simmer on low heat for 3–5 minutes to warm through.


Season and Serve:

Add freshly ground black pepper to taste. Remove thyme sprig and Scotch bonnet (if left whole). Serve hot.


🍽️ Serving Suggestions

Traditional sides: Fried dumplings, boiled green bananas, roasted breadfruit, or fried plantains.


Also great with plain white rice or bammy.


🔄 Tips & Variations

For a vegan version, omit the saltfish and add sautéed callaloo or mushrooms.


Fresh ackee must be fully ripe and properly prepared — canned ackee is safer and widely used outside Jamaica.


Don’t over-stir the ackee — it has a delicate, almost scrambled-egg-like texture.



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