Name: Ackee & Saltfish
Cuisine: Caribbean
Ingredients: 1 lb Saltfish (codfish); 24 Ackees ( 2 tin cans of Ackee); 1 Large Onion, chopped; 3 cooking tomatoes, diced; 1 Stalk Scallion, chopped; 1 tsp Oil

"As a child, I learned to carefully pick ackee, clean and cook the fruit that grows so abundantly from our tree. This is the ultimate "tree to plate" in 30 minutes or less. But the ackee tree was central because no Sunday breakfast is complete without this toxic fruit, sizzled with salted cod fish, onions and tomatoes, and if you're Babylou, maybe a little corned pork to tun up di flava. But if
Ms Peggy from down the hill were coming over, a very generous portion of black pepper would be expected (like who wants that much pepper for breakfast?)."

- Tomme Beevas, Founder/Partner Pimento

Yields1 Serving

Authorkickassculture

Rating

1 lb Saltfish (codfish)

24 Ackees ( 2 tin cans of Ackee)

1 Large Onion, chopped

3 cooking tomatoes, diced

1 Stalk Scallion, chopped

1 tsp Oil

Soak saltfish overnight. (this helps the cooking process, so the fish doesn’t become stringy or “trashy,” (a Jamaican term) verses boiling it. If boiling saltfish, submerge fish in pot of water, bring to a boil, drain and repeat 3 times)

Open and strain canned ackee and set aside.

Sauté onions, tomatoes and scallions. Add seasoning and saltfish, sauté for 3 minutes.

Add Ackee and lightly combine (if stirred too much ackee will break apart and become watery)

Cook so flavors can blend. Serve with Boiled Banana (steamed plantains)

Garnish with paprika

CategoryBreakfastCuisineCaribbean, Jamaican

Ingredients