Recipe courtesy of Walter Staib
Episode: Jamaica
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35 min
25 min
10 min
4 servings



Soak salted codfish in water for 1 hour to release salt. In a medium saucepot, with enough water to cover the salted codfish, boil for 15 minutes. Strain, remove any bones, and let cool. Set aside.

In a large pan with olive oil, saute onion, scallions, and garlic until onions are translucent. Add salted codfish and saute for an additional 5 minutes. Add thyme and peppers. Then add ackee and saute for 3 to 5 minutes. Serve.

Cook's Note

*Ackee must be ripe, it is poisonous before it opens to its ripened stage. Ackee can also be bought canned.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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