Prep time: 2 hrs
Cook time: 15 mins
The Jamaican national dish Ackee and Saltfish is a deliciously simple one-pot meal your family will love. Serve it with classic Caribbean sides such as dumplings, fried plantain or rice and peas for a relaxed and flavour-filled evening.
Ackee is a red tropical fruit with creamy white flesh, first introduced to Britain by Captain William Bligh. However, it is best to opt for tinned ackee, as parts of the fresh fruit can be toxic.
- 450g salted cod (boneless and skinless)
- 450g tinned ackee
- 2 onions
- 2 cloves garlic
- 1 red pepper
- 1 green pepper
- 1 scotch bonnet chilli
- 1 sprig fresh thyme
- 1 tsp paprika
- 1 tsp black pepper
- Start by soaking the saltfish. Rinse well and then soak for an hour in hot water; replace with fresh hot water and soak for another hour. This tenderises the saltfish and removes some of the excess salt.
- Meanwhile, chop the garlic and onion, and deseed and chop the peppers and chilli.
- Fry the garlic, thyme, onions, peppers and chilli in oil over a medium heat on your Britannia for 5 minutes. Alternatively you could use your Chef Top.
- Remember scotch bonnets are very hot, so consider using only a quarter or half if your family prefers a milder dish.
- Drain and pat dry the cod, add to the pan and fry for another 5 minutes.
- Drain the tinned ackee and add to the mixture, add the pepper and paprika, and cook for a final 5 minutes. Be gentle when stirring to avoid breaking up the soft ackee too much.