How To Make Ackee & SaltFish

saltfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Fresh fish can be lower in sodium and more affordable than traditional saltfish.

ackee

🥗Healthier: butternut squash

💰Cheaper: pumpkin

These alternatives mimic the texture but are more widely available.

Start by rinsing the salted pollock (saltfish) to remove excess salt.

Boil the saltfish three times: add water, let it boil, then rinse it out each time to reduce saltiness.

Prepare a can of ackee, noting that fresh ackee is preferred but canned is used here.

In a separate pan, fry the rinsed saltfish with a little oil until crispy.

Drizzle olive oil into a pot (approximately three drizzles) and warm it up.

Add all chopped ingredients (tomato, onion, green onions, sweet pepper, garlic, thyme, ginger, scotch bonnet) into the pot and fry for 5-8 minutes until the onion turns golden.

Add dry parsley, dry basil, and black pepper to the pot and stir.

Gently fold in the ackee, being careful not to crush it, and stir just once more.

Cooking Techniques

Equipment Needed

Spice Level: