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A quintessential Jamaican meal made with Ackee, Saltfish, onions, tomatoes, bell peppers and infused with garlic, thyme and spices. Hearty and satisfying a taste bud sensation. This recipe is made with canned ackee instead of fresh ackee and tastes just as delicious.
Ackee and saltfish is the National dish of Jamaica, made with salted codfish and the national fruit ackee. Jamaican ackee and saltfish is very easy to make and is perfect as a main meal or side dish.
Here two different colour bell peppers are used, you can choose to use both or only one. Either fresh or dry thyme will work just as well.
If you soaked the saltfish overnight, you may need to add a little more salt to taste. Though, the saltfish should be sufficient on its own to season the pot.
First, start by washing away excess salt from saltfish; then soak it for around 2 hours, recommended (soak more if required). Remove skin & bone before flaking. Alternatively, you can use skinless and boneless saltfish.
As ackee is delicate stir gently when adding to pot to avoid mashing. Ideally the ackee should remain whole not mushy.
You can have Ackee and Saltfish any time of day served with fried dumplings, fried or roasted breadfruit, hard food or any rice dish.
Course: Breakfast, Evening Meal or as a Side Dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 180 kcal
Calories: 180kcal | Carbohydrates: 9g | Protein: 25g | Fat: 14g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 352mg | Potassium: 219mg | Dietary Fibre: 1g | Vitamin A: 3% | Vitamin C: 3% | Calcium: 2% | Iron: 1%