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
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Prep:20 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 435
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fat 22g
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saturates 1g
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carbs 5g
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sugars 0g
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fibre 1g
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protein 53g
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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.