Saltfish and Ackee

PLEASE NOTE: Eating unripe fresh ackee is unsafe. Only ripened canned ackee is available in the United States. It is regulated and certified[ by the U.S. government to be ripened fruit and safe for consumption.]

Total Time:
8 hr 20 min
Prep:
8 hr
Cook:
20 min

Yield:
6 to 8 servings

Ingredients
  • 2 cans ackee
  • 1 pound salted cod
  • 1/4 cup oil
  • 1 large onion, sliced
  • 1 tomato, chopped
  • 3 Scotch Bonnet pepper slices
  • 1 teaspoon fresh thyme
  • 2 scallions, sliced
  • Salt and fresh ground pepper
Directions

Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste.


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