Ackee and Saltfish Recipe
The national dish of Jamaica, Ackee & Saltfish is traditionally served as part of a hearty breakfast with dumplings, boiled banana and callaloo – a spinach-like vegetable enjoyed across the Caribbean.
The ackee fruit resembles scrambled egg and has a delicate taste which makes it a great carrier for some of the more robust flavours in this dish including spring onions, peppers and thyme.
Serves: 4 people Preparation time: 10 minutes Cooking time: 20 minutes
1 tin 540g Dunn’s River Jamaican Ackee, drained
2 tins 125g Grace Salt Fish, drained and flaked
2 onions, chopped
2 spring onions, finely chopped
2 cloves garlic, finely chopped
1/2 Scotch Bonnet Pepper, finely chopped (feel free to up or lower the chilli to taste!)
2 tomatoes, chopped
1 red pepper, chopped
1 tsp, Dunn’s River Thyme
2 tbsp vegetable oil
Salt and pepper to taste
Heat the oil in a large frying pan and fry the garlic, onions, spring onions, peppers and scotch bonnet pepper on a high heat for around 3-5 minutes until sweated.
Drain your Grace Salt Fish tins and flake with a fork directly into the pan, add your Dunn’s River Thyme and fry for a further 3 to 5 minutes.
Add your remaining tomatoes and your Dunn’s River Ackee and fry for a further 1-2 minutes until all your ingredients and flavours are well-combined. When stirring the ackee, be careful to stir these very lightly as to not break up the ackee which are quite fragile.
Add salt and pepper to taste and serve with dumplings and Callaloo – Enjoy!
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