Ace and salted fish | Best ackee and saltfish recipe

Lucy Richard

Ackee and saltfish is Jamaica’s national dish, made from salt cod and ackee, a fruit that grows abundantly in Jamaica, which has a slight nutty flavor.

Most supermarket kitchen aisles of the world stock canned ackee, or you can buy it at specialty stores in the Caribbean or online through Sous Chef. Some supermarkets also sell salt cod (Delight bought from Sainsbury’s), but online fish specialists can also help.

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Makes:

4 – 5


portions

Preparation time:

0

hours

ten

minutes

Cooking time:

0

hours

47

minutes

Total time:

0

hours

57

minutes

1


medium onion, finely chopped

4


garlic cloves, peeled and finely chopped

1


medium onion, peeled and chopped

1/2


red bell pepper, finely chopped

1/2


green pepper, finely chopped

1


Scotch bonnet, seeded and finely chopped

2


x 540g ackee cans, drained

1 C.

all purpose seasoning

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  1. Bring a large pot of water to a boil. Add the salted fish for 10 minutes, then drain and repeat the process twice, until the desired salinity is reached. Drain and leave to cool, then using a fork, break into small pieces and set aside.
  2. In a large skillet over medium heat, add the vegetable oil. Once hot, add the onion, garlic, pepper, Scotch bonnet and cook for two minutes.
  3. Add salted fish, black pepper, all purpose seasoning and paprika and cook for another two minutes. Carefully add the ackee to the skillet, season with more pepper and gently fold the ackee and saltfish together. Simmer another five minutes, then serve with dumplings or rice and peas.

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Michael M. Tomlin