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Name: Ackee and Saltfish
Total time: 12 h 40 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 400 g salted cod; 540 g canned ackee, drained; 1 onion; 2 tomatoes; 3 scallions; 1 Scotch bonnet pepper; 4 sprigs fresh thyme; 2 cloves garlic; 2 tbsp vegetable oil; 1/2 tsp black pepper

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Jamaica12 h 40 minServes 4طُبخ من قبل

Ackee and Saltfish

المكوّنات10

salted cod400 g
canned ackee, drained540 g
onion1
tomatoes2
scallions3
Scotch bonnet pepper1
fresh thyme4 sprigs
garlic2 cloves
vegetable oil2 tbsp
black pepper1/2 tsp

مأكولات بحريةفاكهةخضارتوابل وصلصاتأخرى

طريقة التحضير

Cover the salted cod with cold water and soak it overnight in the refrigerator, changing the water once or twice.
Drain the fish, cover it with fresh water, and boil for 15 minutes. Drain, cool, remove skin and bones, and flake the flesh.
Slice the onion, chop the tomatoes and scallions, mince the garlic, and leave the Scotch bonnet whole.
Heat the oil in a skillet and sauté the onion and garlic until soft.
Add the flaked saltfish, tomatoes, scallions, thyme, and Scotch bonnet, and cook for about 5 minutes.
Gently fold in the drained ackee and black pepper, and warm through for 3 to 5 minutes without stirring hard so the ackee stays in pieces.
Remove the Scotch bonnet and thyme sprigs, then serve hot with fried dumplings, breadfruit, or rice.