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.


Stay tuned for more Caribbean dishes (3 more to come)!! And join the ABP emailing list to get updates first! Click here to join.