Ackee & Saltfish

Learn how-to cook Ackee & Saltfish in #ABiteToEat with Three Little Birds in Brixton, London

https://www.cutoutandkeep.net/projects/ackee-and-saltfish • Posted by A Bite To Eat

Serves ​8 people Tips - Do not mix the ackee vigorously as it will break and get mushy - Ackee and Saltfish, Jamaica’s National Dish, is traditionally served with plantain, bammy, breadfruit or callaloo

You will need

1 pack Saltfish (300g) 3 cans of Ackee , drained 1 Medium Onion , chopped finely 1 Red Bell Pepper , chopped finely 3 Medium Tomatoes , chopped 4 Cloves of Garlic , minced 1 Scotch bonnet Pepper , chopped finely ¼ Bunch of Thyme 1 tbsp -2 tablespoons Extra Virgin Olive Oil Black Pepper to taste

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Description

Serves ​8 people Tips - Do not mix the ackee vigorously as it will break and get mushy - Ackee and Saltfish, Jamaica’s National Dish, is traditionally served with plantain, bammy, breadfruit or callaloo

Instructions

1. Put saltfish to soak in cold water overnight or boil for about 1 hour, until it doesn’t taste overpoweringly salty and the saltfish is tender.

2. De-bone and flake the saltfish into a boil.

3. In a saucepan or pot heat oil over medium heat then sauté onion, garlic, thyme for about 2 minutes until translucent before adding the tomatoes, scotch bonnet pepper and bell pepper for an additional 3-4 minutes until the ingredients are tender.

4. Add flaked saltfish, canned ackee and black pepper.

5. Toss gently; and allow to stand over low heat for about 2 minutes.