Ackee & Satlfish

Introduction: Ackee & Satlfish

Ackee and Saltfish is Jamaica’s national dish. It can be eaten any time or any day of the week. However, it is traditionally served as a breakfast meal on Saturday and/or Sunday, or on special occasions.

Step 1: Ingredients

  • 1/2 lb. Saltfish (codfish)
  • 1 dozen ackees or 1 can of ackee
  • 1 large onion
  • 1 large red bell pepper (sweet pepper)
  • 1 scotch bonnet pepper (sliced)
  • 1 small tomato
  • 1 small minced garlic
  • 2 tbsp vegetable oil
  • 1 tsp black pepper

Step 2: Method

  • Soak Salt fish in water for at least 15 mind prior to cooking to get rid of excessive salt.
  • Boil Salt fish for another 15 mins to soften flakes
  • Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees.
  • Wash the ackee approximately 5 times.
  • Place to boil until fairly soft.
  • Once soft, drain the water and sit aside
  • Once the Salt fish is boiled, flake and remove all bones
  • Dice the onions, sweet peppers, tomatoes then put to saute in a medium frying pan until soft.
  • Add Salt fish flakes and mix with veg. Add sliced scotch bonnet peppers. Add salt and black pepper to season.
  • Add ackees and mix until the veg and salt fish are evenly distributed.
  • Pour into serving plate, serve with roasted or fried bread fruit, boiled or fried dumpling, boiled bananas or fried plantain

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