Recipe: Jamaican Ackee & Saltfish

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Jamaican Ackee & Saltfish

Jamaican Ackee and Saltfish – A  quintessential  Jamaican Breakfast  made with  Ackee,  Salt fish with , onions, tomatoes, red bell pepper, then infused with garlic , thyme and hearty spices; satisfying a taste bud sensation.

Ingredients

  • 46 bacon slices chopped
  • ½ pound boneless salted codfish
  • ¼ cup vegetable oil or more
  • 1 teaspoon minced garlic
  • 1 sprig fresh thyme
  • 1 onions chopped
  • 2 tomatoes diced
  • 2 scallions chopped
  • 1 small bell pepper sliced
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika optional
  • 1 scotch bonnet pepper pierced sub cayenne pepper about ½ teaspoons
  • 1820 ounce can ackee, drained

Preparation

  1. Soak salt cod fish in water overnight, if needed boil to get rid of excess salt. Set aside.

  2. In a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
  3. Then remove bacon form skillet and transfer to a plate.

  4. There will be some bacon drippings left in the pan, remove and leave about 1-2 Tablespoons bacon.

  5. Add about 2 Tablespoons of vegetable oil to the pan. Followed by onions, garlic, thyme, and green onions.

  6. Sauté for about a minute, stirring occasionally to prevent any burns.
  7. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
  8. Finally throw in salt fish, cook for a few minutes then add ackee and cook for another 3 minutes or more – adjust the seasoning to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

    Ackee and Saltfish

     

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