Ackee & Saltfish

Jamaica’s beloved national dish. Delicate ackee fruit sautéed with salted codfish, onions, scotch bonnet and fresh thyme.

Ingredients

• 1 can ackee, drained gently
• 200g salt cod (saltfish), soaked overnight
• 1 small onion, sliced
• 1 scotch bonnet, deseeded & sliced
• 1 tomato, diced
• 2 cloves garlic, minced
• 3 sprigs fresh thyme
• 2 tbsp vegetable oil
• Salt and black pepper to taste
• Fresh chives to garnish

Method

1. Soak saltfish in cold water overnight, or boil for 15 minutes, changing water twice. Flake into pieces.
2. Heat oil in a skillet over medium heat. Sauté onion, garlic and scotch bonnet for 3 minutes.
3. Add flaked saltfish, tomato and thyme. Cook for 5 minutes, stirring occasionally.
4. Gently fold in the ackee — it breaks easily so handle with care.
5. Season to taste, garnish with chives and serve with fried dumplings or hard dough bread.