A quintessentially Jamaican dish made with saltfish, Jamaica’s national fruit ackee, onions, peppers, and tomatoes. A fantastic one pot dish that is traditionally eaten for breakfast but can be enjoyed any time of day.
Soak saltfish overnight and boil the next day to de-salt the fish. Use 2 forks to 'flake' apart the saltfish, be careful not to burn yourself.
Once boiled, drain off the saltfish with a colander and rinse with water. Leave to one side.
Melt the coconut oil in a frying pan over a medium heat. Saute the onion until soft and tender then add the peppers and tomato. Cover the pan and reduce the heat to low and leave until the peppers soften. Roughly 5-7 minutes.
Remove the lid from the pan, increase the heat to medium and add the saltfish and tomato puree. Stir so the pepper and onions combine with the saltfish and cook for 5 minutes.
Season the dish with thyme and scotch bonnet and add the paprika.
Pour the ackee into the middle of the pan and carefully fold the ackee no more than 3 times into the saltfish. Do not overfold oir it will turn to mush.
Reduce the heat to low, cover the pan and allow the ackee to heat through for 5 minutes.
Garnish with black pepper prior to serving.
1 cup of saltfish
1 can of ackee
4 tbsp of coconut oil
1 medium onion (chopped)
0.5 red bell pepper (chopped)
0.5 green bell pepper (chopped)
1 medium tomato (chopped)
1 tbsp of tomato puree
3-4 sprigs of thyme (de-stemmed)
0.5 scotch bonnet (finely chopped)
1 tsp of black pepper
0.5 tsp of paprika
2 garlic cloves (chopped)