Ackee and Saltfish – Jamaica’s National Dish
Cod saltfish (boneless and skinless)
(i.e All Spice)
(cut in half)
chopped finely (optional if you don’t like spicy food)
Scallion to garnish
Soak the cod saltfish in cold water for a couple hours.
Drain and replace with a new batch of cold water and let it soak overnight at room temperature.
Pour off water and cut the saltfish into 1 inch pieces.
After opening the 2 cans of ackee, pour ackee into a strainer to drain the water
Cut a pack of bacon into smaller pieces. Fry the bacon. Then remove the bacon from the pan and drain most of the oil and keep 2 tablespoons of the bacon oil to fry this Ackee and Saltfish dish.
Use 2 tablespoon of bacon oil in the pan and saute onion, garlic, tomatoes, scotch bonnet pepper, pimento berries and red pepper until tender. (Approximatley 5-6 minutes)
Add 4-5 sprigs of thyme.
Pour in fried bacon
Add in saltfish, stir and simmer for a few minutes.
Pour in ackee and simmer for another 2 minutes. Handle Ackee with care as it is fragile.
Add 1 teaspoon of black pepper.
Cover and allow it to stand over low heat for about 2 minutes.
Garnish with Scallion (Optional)