What to eat tonight

Ackee & saltfish from Etta’s Seafood Restaurant

The national dish of Jamaica, it’s often eaten for Sunday breakfast. It’s fairly easy to find tinned ackee, and saltfish can be salt cod or salted pollock

Posted

Added on

The national dish of Jamaica, it’s often eaten for Sunday breakfast. It’s fairly easy to find tinned ackee, and saltfish can be salt cod or salted pollock

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 25 minutes
  • 250g saltfish
  • 1 x 540g tin ackee
  • 1 tsp vegetable oil
  • 1 medium onion, diced
  • 1 scotch bonnet chilli, chopped
  • 100g fresh tomatoes
  1. Boil the saltfish in water for about 15 minutes. Drain and rinse, then break the fish up into smaller pieces, retaining some texture. You should have removed most of the salt but still have a savoury flavour. You don't need to soak the saltfish overnight.
  2. Drain the brine the tinned ackee comes in, then pour some fresh boiling water over them and leave for a few minutes. Heat the oil and fry the onions and chilli pepper for a few minutes. This is what Jamaicans call “seasoning”. Drain the ackee for a second time and then add to the “seasoning” along with the saltfish. Allow to heat through for three to four minutes and then add the tomatoes and cook everything for another two to three minutes. Both the ackee and the saltfish are cooked; you just want to warm everything to meld the flavours together. Don’t stir it too much, as you don’t want to break up the ackee or the saltfish.
  3. Serve the ackee and saltfish with any starchy dish of your choice. Rice and peas, bread, dumplings or hard food (plantain, green banana and yam) are all delicious. 

From 'Recipes from Brixton Village'

From 'Recipes from Brixton Village'

'Recipes From Brixton Village’ by Miss South and the Traders of Brixton Village (Kitchen Press Ltd)

£ 15.99

BUY
Tagged in:
Caribbean
Fish
Seafood

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox