HOW TO MAKE JAMAICA’S NATIONAL DISH| ACKEE & SALTFISH

salted codfish

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish provides a lower sodium option, while canned tuna is more affordable.

ackee

🥗Healthier: cooked pumpkin

💰Cheaper: cooked sweet potato

Cooked pumpkin mimics the texture and adds nutrition, while sweet potato is budget-friendly.

Cut salted codfish into smaller pieces to make it easier to handle and to remove salt.

Rinse the salted codfish with cold tap water to remove excess salt.

Fill a medium-sized saucepan with water and add the rinsed saltfish. Bring to a boil on medium heat.

Once boiling, remove from heat and drain the hot water. Add cold tap water to cool the fish down.

Remove the skin, fins, and bones from the softened saltfish using fingers or a knife.

Place the flaked saltfish in a strainer to drain excess moisture.

Run the flaked saltfish under cold tap water for at least 30 seconds to remove more salt, adjusting time based on desired saltiness.

Heat coconut oil in a skillet over medium heat for 3-4 minutes until hot.

Sauté chopped onions in the hot coconut oil for 2-3 minutes until fragrant and translucent.

Add a whole scotch bonnet pepper and pressed garlic to the skillet and sauté for a few more minutes.

Add chopped green onions and mixed bell peppers to the skillet and stir to combine.

Add diced tomatoes and fresh thyme to the mixture and stir well.

If the mixture looks dry, add more coconut oil to ensure there is enough fat for cooking.

Add the flaked saltfish to the skillet and combine with the vegetable mixture, cooking for 3-4 minutes to infuse flavors.

Rinse canned ackee under cold tap water and drain.

Create a well in the vegetable and saltfish mixture and gently fold in the ackee, being careful not to mash it.

Season with black pepper and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary