Ackee and Saltfish

• 12 oz saltfish, soaked and flaked
• 1 can (16 oz) ackee fruit
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 Scotch bonnet pepper, finely chopped (optional)
• 2 tbsp fresh thyme leaves
• 1 bell pepper, diced
• 1 tomato, diced
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp fresh chives, chopped (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onions and cook until translucent, about 3 minutes.
3. 3 Stir in garlic, Scotch bonnet pepper (if using), and thyme; cook for 1 minute.
4. 4 Add the flaked saltfish and cook until heated through, about 5 minutes.
5. 5 Stir in bell pepper and tomato; cook until softened, about 5 minutes.
6. 6 Gently fold in the ackee, being careful not to break it up too much.
7. 7 Season with salt and pepper to taste.
8. 8 Cook for another 5 minutes until everything is heated through.
9. 9 Garnish with fresh chives before serving, if desired.

Nutrition

Tips

• Soak the saltfish in water overnight to reduce its saltiness.
• Adjust the amount of Scotch bonnet pepper to control the spice level.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to maintain moisture.

Serving Suggestions

• Serve with steaming hot johnnycakes or festival for a traditional touch.
• Pair with a fresh avocado and lime salad for a refreshing contrast.

FAQ