Ackee And Saltfish With Green Fig (banana) | CaribbeanPot.com

saltfish

🥗Healthier: smoked cod

💰Cheaper: canned tuna

Canned tuna is more affordable and readily available.

green bananas

🥗Healthier: zucchini

💰Cheaper: yellow squash

Yellow squash is less expensive and cooks similarly.

Cut off the top and bottom stems of the green cooking bananas and make a cut down the side of each banana.

Place the bananas in a deep pot, cover with water, and bring to a boil over medium-high heat.

Once boiling, reduce the heat and cook until the bananas float to the top and the split gets bigger, indicating they are done.

Drain the bananas and allow them to cool.

In a saucepan over medium heat, add 1.5 tablespoons of olive oil.

Add chopped onions, bell peppers, and scotch bonnet pepper to the oil, cooking on low heat until softened.

Add 1-2 cloves of minced garlic and cook for a few more minutes, ensuring the garlic doesn't burn.

Stir in grape tomatoes and cook briefly before adding the soaked and drained salted cod fish (about half a pound).

Cook the salted cod fish with the vegetables on low heat for about 4-5 minutes.

Rinse the canned ackee gently in cool water and fold it into the pot with the cod and vegetables, being careful not to break it apart too much.

Cook for about 4 minutes to warm the ackee through, then finish with a sprinkle of chopped parsley before serving.

Peel the cooled green bananas by using the split to easily remove the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary