Caribbean Spice

Ackee and Saltfish

1 can ackee (rinsed)

1 medium onion, sliced

fresh thyme (couple sprigs)

1/4 tsp black pepper

2 scallions

2 cloves garlic

1/3 lb saltfish – boneless/skinless

1 habanero or scotch bonnet pepper

1 medium tomato, cubed

2 tbsp olive oil

1/4 medium sweet bell pepper

Start by putting the dry salted fish to boil in a pot on high heat, then simmer for about 20 min. After boiling; drain, rinse under cool water and squeeze dry. Now break fish apart into bite-sized pieces.

In a large saucepan, heat oil on medium heat. Add garlic, sliced onions, and scotch bonnet pepper. Allow to cook for a couple minutes, until the onion softens. Add sweet pepper, scallion black pepper, and thyme. Allow to cook, then add saltfish and cook for another 3-5 min. Add tomato and let is warm through. Remember to stir.

Rinse the canned ackee – it's VERY fragile. Pour ackee into a strainer and run cool water over it. After it drains, add it to the saucepan. DO NOT STIR – use two forks to gently toss it in with other ingredients. Don't let the ackee break apart.

Once the ackee is warmed, a few min, dish is ready to serve.

 

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