Jamaican Breakfast 🇯🇲

Soak saltfish in water overnight to remove excess salt.

Drain and rinse saltfish, then boil in fresh water for 15-20 minutes until tender.

Remove saltfish from water, cool slightly, and flake into bite-sized pieces.

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

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

Stir in thyme, black pepper, and scotch bonnet pepper; cook for 1-2 minutes until fragrant.

Add flaked saltfish and baked beans to the skillet; mix well and cook for 5-7 minutes.

Chop tomato and green onion, then fold into the mixture; cook for an additional 3-4 minutes.

Meanwhile, peel and slice the breadfruit into wedges.

Boil breadfruit in salted water for about 20-25 minutes until tender.

Drain breadfruit and serve alongside the saltfish and baked beans.

Garnish with lime juice and additional green onions before serving.

Enjoy the dish warm, ideally with a side of fresh vegetables.

Allergens