Quick Nutritious Jamaican Breakfast (Steamed Calaloo, Fried Eggs and Toasted Bread)

Soak saltfish in water overnight to remove excess salt.

Boil the soaked saltfish in fresh water for 10-15 minutes until tender.

Drain and flake the saltfish into bite-sized pieces.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion, bell pepper, and tomato to the skillet; sauté until softened, about 5 minutes.

Stir in the flaked saltfish and cook for another 3-4 minutes.

Add ackee to the skillet gently, being careful not to mash it.

Sprinkle in thyme, black pepper, and pimento seeds; cook for 2-3 minutes until heated through.

In a separate pot, boil green bananas for 10-12 minutes until tender.

Slice ripe plantains and fry them in a separate skillet until golden brown on both sides.

Serve the ackee and saltfish with boiled green bananas, fried plantains, and hard dough bread.

Drizzle coconut milk over the dish for added richness.

Allergens