Ackee & saltfish
- Preparation and cooking time
- Serves 4 - 6
- 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
- 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.