Ackee & saltfish

Cook a traditional Jamaican dish, ackee and salted cod, for a hearty brunch. With peppers, tomato and garlic alongside the ackee fruit, it’s full of flavour

Prep:20 mins
Cook:45 mins

Serves 6
Easy

Nutrition per serving

kcal 435
fat 22g
saturates 1g
carbs 5g
sugars 0g
fibre 1g
protein 53g
salt 2.19g

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

Method

Put the salt cod in a pan and cover with cold water. Bring to the boil, then boil for 5 mins, drain and add fresh cold water to cover.
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.
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 mins.
Next, add in the red and green peppers, along with your tomato. Mix together and cook for 2-3 mins to soften the peppers a little. These ingredients help to bring a heat balance, so it's not too spicy.

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