Ackee & Saltfish

Updated at: Wed, 16 Aug 2023 18:29:55 GMT

Step 1

Start by putting the dry salted fish to boil in a pot on high heat, then simmer for about 20 minutes. Best to get the boneless/skinless saltfish as it makes for less work. Boiling the saltfish removes the excess salt that it was cured in.

Step 2

Rinse under cool water and squeeze dry. Break apart into pieces which are the size you like.

Step 3

In a large saucepan, heat the oil on medium heat. Add the garlic, sliced onions and the scotch bonnet pepper. Allow that to cook for a couple of minutes (intil the onion softens up a bit), then add the bell pepper, scallion, black pepper and thyme.

Step 4

Allow this to cook for a couple ominutes, then add the pieces of saltfish and cook for another 3-5 minutes. Add it to the saucepan and let it warm through for a minute or two. Keep stirring.

Step 5

After opening the can of ackee, pour everything into the strainer and run cold water over it. Just to remove the liquid it's been packed in. After this drain, add it to the saucepan with everything else. After adding the ackee, it takes a minute or two for it to heat through and absorb all those wonderful flavours.

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