Jamaican National Dish: Ackee and Salt Fish Admittedly, not everyone has heard of ackee and salt fish. This is hearty and spicy and colorful, deep satisfaction in a bowl. So whether you're cooking for family or just experimenting with something a little different, spicy ackee and salt fish will bring that tropical taste to your kitchen.
Ingredients You’ll Need
1/2 lb salt fish (codfish)
2cups ackee (fresh or canned)
1 medium onion, sliced
2 cloves garlic, minced
1 to 2 teaspoon Jamaican Scotch Bonnet pepper powder
1 bell pepper (either red or green), sliced
2 medium tomatoes, diced
3 stalks scallion, chopped
2 sprigs thyme
2 tbsp vegetable oil
Black pepper to taste
Step-by-Step Cooking Instructions
Step 1: Prepare the Salt Fish
Cover the salt fish with water and leave it to soak overnight, or parboil in boiling water for 10–15 min to remove any excess salt.
Drain, break apart into small chunks and set aside.
Step 2: Sauté the Seasonings
In a pan, with a bit of oil over medium heat.
Stir in onion, garlic, thyme, scallion, scotch bonnet and bell pepper. Sauté until fragrant.
Step 3: Add the Salt Fish
Add the flaked salt fish with the tomatoes.
Cook for around 5 minutes, allowing the flavors to meld.
Step 4: Add the Ackee
Fold in the ackee, being careful not to break the delicately textured fruit up.
Cook for another 3–4 minutes.
Season with salt and black pepper, adding more chilies as desired.
Step 5: Serve
It's usually served with fried dumplings, boiled green bananas, yam or roasted breadfruit.
Oder now Jamaican scotch bonnet pepper powder
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