Ackee and Saltfish

🛒 Ingredients

• Saltfish (dried salted cod) 80 g · 232 kcal
• Canned Ackee (drained) 180 g · 270 kcal
• Onion 40 g · 16 kcal
• Bell Pepper (any color) 40 g · 12 kcal
• Scotch Bonnet Pepper 5 g · 2 kcal
• Tomatoes 40 g · 7 kcal
• Garlic 5 g · 7 kcal
• Fresh Thyme 2 g · 2 kcal
• Scallions (Green Onions) 10 g · 3 kcal
• Vegetable Oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Soak the dried saltfish in cold water for at least 2-3 hours or overnight, changing the water several times to reduce salinity. Then, boil the fish in fresh water for 15-20 minutes until tender and flaky; drain and debone, then flake it into small pieces.
2. Drain the canned ackee and gently rinse it; set aside. Be careful not to break up the delicate ackee too much.
3. Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the chopped onion, bell pepper, garlic, and scotch bonnet pepper; sauté for 5-7 minutes until the vegetables soften.
4. Stir in the flaked saltfish and chopped tomatoes, along with fresh thyme. Cook for another 5 minutes, allowing the flavors to meld.
5. Gently fold in the drained ackee. Cook for only 2-3 minutes more, just enough to heat through without breaking the ackee too much. Remove from heat.
6. Garnish with chopped scallions and serve immediately, traditionally with fried dumplings, roasted breadfruit, or boiled green bananas.