Traditional Jamaican Ackee and Saltfish Recipe

Jamaican Ackee and Saltfish

Experience the vibrant and spicy flavors of the Caribbean with our delicious Jamaican Ackee and Saltfish. This dish elegantly blends the unique and creamy texture of ackee with the savory flavors of saltfish and the heat of scotch bonnet pepper. Perfect for a gourmet Caribbean-inspired dinner that will transport you to the beautiful island of Jamaica with every bite!

Serves: 2, Difficulty: Expert

Preparation Time: 20 minutes, Cooking Time: 30 minutes

Ingredients

• 200 grams of ackee
• 150 grams of saltfish, soaked and desalted
• 30 grams of onion, sliced
• 1 scotch bonnet pepper, finely chopped
• 150 grams of tomatoes, chopped
• 1 teaspoon of fresh thyme
• 2 cloves of garlic, minced
• 1 teaspoon of black pepper
• 30 ml of vegetable oil
• Salt to taste

Method

• Start by preparing the saltfish. Boil the soaked and desalted saltfish in water for 15 minutes. Drain and flake into bite-sized pieces, removing any bones.
• In a large pan, heat the vegetable oil over medium heat. Add the sliced onion and garlic, sautéing until the onion is translucent.
• Add the scotch bonnet pepper, chopped tomatoes, and thyme. Cook for about 5 minutes until the tomatoes start to break down.
• Stir in the flaked saltfish and ackee. Gently fold the ackee to avoid mashing it.
• Season with black pepper and salt to taste. Cook for another 5 minutes, until everything is heated through and combined.
• Serve hot, garnished with a sprinkle of fresh thyme for an extra touch of flavor.

Tips

• Be cautious with the scotch bonnet pepper, as it is very spicy. Adjust to your heat preference by removing the seeds to reduce the intensity.
• Serve with a side of steamed white rice or fried dumplings to complete the Caribbean culinary experience.

Nutritional Information