Ackee and saltfish: Difference between revisions
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|title=Ackee and saltfish recipe Cooking with chillies | |||
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|description=Ackee and saltfish is Jamaica's national dish.You will probably have to use canned ackee unless you are in the West Indies.saltfish is salt cod which.. | |||
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|datePublished=2014-05-01 | |||
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|Author=JuliaBalbilla | |||
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|Servings = Serves 4 | |Servings = Serves 4 | ||
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[[Salt|salt]][[Fish|fish]] is [[Salt cod|salt cod]] which needs to be soaked overnight and rinsed well to rehydrate and remove excess [[Salt|salt]]. Don't [[Boil|boil]] it an an attempt to rehydrate it. You'll end up with salty rubber! | [[Salt|salt]][[Fish|fish]] is [[Salt cod|salt cod]] which needs to be soaked overnight and rinsed well to rehydrate and remove excess [[Salt|salt]]. Don't [[Boil|boil]] it an an attempt to rehydrate it. You'll end up with salty rubber! | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| ½ teaspoon [[Freshly ground black pepper|freshly ground black pepper]] | | ½ teaspoon [[Freshly ground black pepper|freshly ground black pepper]] | ||
| 4 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]] | | 4 [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]] | ||
| 1 large [[Onion|onion]], | | 1 large [[Onion|onion]], peeled and sliced | ||
| 1 [[Scotch bonnet]] [[Chilli pepper|chilli pepper]], finely chopped with the [[Seeds|seeds]] removed if preferred | | 1 [[Scotch bonnet]] [[Chilli pepper|chilli pepper]], finely chopped with the [[Seeds|seeds]] removed if preferred | ||
| 450g (1 lb) [[Salt cod|salt cod]] ([[saltfish]]) | | 450g (1 lb) [[Salt cod|salt cod]] ([[saltfish]]) | ||
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===Serving suggestions=== | ===Serving suggestions=== | ||
Serve with a [[Salad|salad]] or [[Rice and peas|rice and peas]] and plenty of [[Chilli sauce|chilli sauce]] | Serve with a [[Salad|salad]] or [[Rice and peas|rice and peas]] and plenty of [[Chilli sauce|chilli sauce]] | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Jamaican recipes]] | [[Category:Jamaican recipes]] | ||
Revision as of 14:06, 21 July 2014
| Ackee and saltfish | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 1 day, 45 minutes |
| Prep. time: | 1 day |
| Cook time: | 45 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
Ackee and saltfish is Jamaica's national dish.
You will probably have to use canned ackee unless you are in the West Indies.
saltfish is salt cod which needs to be soaked overnight and rinsed well to rehydrate and remove excess salt. Don't boil it an an attempt to rehydrate it. You'll end up with salty rubber!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons vegetable oil
- ½ teaspoon freshly ground black pepper
- 4 cloves of garlic, peeled and crushed
- 1 large onion, peeled and sliced
- 1 Scotch bonnet chilli pepper, finely chopped with the seeds removed if preferred
- 450g (1 lb) salt cod (saltfish)
- 2 sweet peppers of any colour, deseeded and chopped
- 2 tomatoes, chopped
- 1 large can (400g to 450g) of tinned ackee
- 1 sprig of fresh thyme or 1 level teaspoon of dried thyme
Mise en place
- Soak the saltfish (salt cod) overnight in plenty of fresh cold water, changing a few times if you are able. Rinse well.
Method
- Once the saltfish has been soaked for 24 hours and rinsed, simmer gently for 25 minutes and discard the water.
- Heat the oil in a frying pan or wok, add the black pepper and gently fry the onions and sweet peppers for 5 minutes.
- Add the crushed garlic and chopped chilli pepper and stir-fry for another few minutes
- Add the salt cod and fry for 5 minutes, allowing the flesh to break up a little
- Stir in the thyme, season to taste and serve.
Serving suggestions
Serve with a salad or rice and peas and plenty of chilli sauce
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