
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
- 600g boneless salted cod
- 2 tbsp vegetable oil
- 1 medium onionfinely chopped
- 4 garlic clovesfinely chopped
- 3 spring onionsthinly sliced
- 1 scotch bonnet pepperdeseeded and finely chopped
- 1 tsp dried thyme
- 1 tsp ground pimento(allspice)
- ½ red pepperdeseeded and finely chopped
- ½ green pepperdeseeded and finely chopped
- 1 large tomatochopped
- 2 x 540g cans ackeedrained
Nutrition: Per serving (6)
- kcal435
- fat22g
- saturates1g
- carbs5g
- sugars4g
- fibre1g
- protein53g
- salt2.19g
Method
step 1
Put the salt cold in your pot and cover with cold water. Bring to the boil, then boil for 5 minutes, drain and add fresh cold water to cover.
step 2
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.
step 3
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 minutes.
step 4
Add the salted cod, dash in some black pepper, thyme and pimento, then mix it together and cook down for around 3 minutes.
step 5
Next, add in the red and green bell peppers, along with your tomato. Mix together and cook down for 2-3 minutes. These ingredients help to bring a heat balance, so it's not too spicy.
step 6
Now you'll need to add in your ackee and dash in a little more black pepper. Fold in the ackee; the ackee is soft so it's important to fold it in very gently – nobody likes mushy ackee.
step 7
Once folded in, simmer for 3-5 minutes before serving.