Entree: Jamaica – Ackee and Saltfish

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 8 hrs

Total 8 hrs 35 min

Ingredients

- 1 lb (454 g) salted cod (saltfish), rinsed and soaked to remove excess salt
- 20 oz (565 g) canned ackee, drained (or fresh ackee if available, cleaned)
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, thinly sliced (about 110 g)
- 1 large tomato, chopped (about 150 g)
- 3 scallions (green onions), thinly sliced (about 30 g)
- 1 Scotch bonnet pepper, whole or halved (seeded for less heat) — use caution
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 tsp (1 g) freshly ground black pepper
- Salt to taste (use sparingly because saltfish retains salt)
- 2 tbsp (30 ml) fresh lime juice (optional)

Instructions

1. Rinse saltfish and soak in cold water for 8–24 hours, changing water 2–3 times; alternatively, boil for 20 minutes, drain, and repeat until salt is reduced. Once desalinated, flake saltfish into bite-sized pieces and remove any bones and skin.
2. If boiled earlier, reserve 1/4 cup (60 ml) of the cooking liquid. Heat oil in a large skillet over medium heat; add sliced onion and sauté 3–4 minutes until soft.
3. Add garlic, scallions, thyme and Scotch bonnet pepper; cook 1–2 minutes until fragrant. Add chopped tomato and cook until it starts to break down, about 3–4 minutes.
4. Add flaked saltfish to the skillet and sauté with the vegetables 3–5 minutes so flavors meld; add a splash of reserved cooking liquid or water if mixture seems dry.
5. Gently fold in drained ackee, taking care not to mash the pieces; warm through for 2–3 minutes until ackee is heated but still holds shape. Adjust seasoning with black pepper and a small amount of salt only if needed.
6. Remove Scotch bonnet pepper (if left whole) and squeeze lime juice over the dish if using. Serve hot as the mains for a traditional Jamaican meal.