COPPER🇯🇲 Jamaica
Ackee and saltfish recipe
A savory Jamaican classic bursting with flavor!
Ingredients
- 400 g ackee
- 250 g saltfish
- 1 unit onion
- 1 unit bell pepper
- 1 unit tomato
- 2 unit garlic
- 1 tbsp thyme
- 1 tsp black pepper
- 2 tbsp oil
How to make Ackee and saltfish
- Soak 250 g of saltfish overnight in water to rehydrate.
- Boil the soaked saltfish in water for 15-20 minutes until tender.
- Flake the cooked saltfish into bite-sized pieces and set aside in a bowl.
- Chop 1 onion, 2 cloves of garlic, and 1 bell pepper into small pieces before cooking.
- Heat 2 tablespoons of oil in a pan over medium heat.
- Sauté the chopped onion in the hot oil for about 3 minutes until translucent.
- Add the minced garlic and chopped bell pepper, cooking for an additional 2 minutes.
- Stir in 1 chopped tomato and 1 teaspoon of thyme. Cook for 5 minutes until soft.
- Gently fold in 400 g of ackee and the flaked saltfish along with 1/2 teaspoon of black pepper.
- Cook the mixture gently for 5 minutes, stirring carefully to not mash the ackee.
- Serve the ackee and saltfish warm on a plate, garnished with fresh thyme if desired.
What is Ackee and saltfish?
Ackee and saltfish is a traditional dish from Jamaica. It takes about 30 minutes to prepare, is considered medium to make at home, and uses 9 ingredients.
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