Ackee & Saltfish Recipe (Jamaican 🇯🇲 Collab) ~ Episode 342
Recipes in this Video
Originating from Jamaica, Ackee & Saltfish is the national dish, showcasing the island's unique flavors and ingredients. Traditionally enjoyed for breakfast, it reflects the influence of West African cuisine, particularly the use of ackee, which was brought to the Caribbean in the 18th century. Today, this dish is celebrated globally, often found in Caribbean restaurants and homes, symbolizing the rich cultural heritage of Jamaica.
Ingredients
- ●ackee
- ●saltfish
- ●onion
- ●tomato
- ●bell pepper
- ●garlic
- ●thyme
- ●black pepper
- ●scotch bonnet pepper
- ●olive oil
- ●lime juice
- ●green onions
- ●pimento seeds
- ●bay leaves
Instructions
- 1Soak saltfish in water overnight to reduce saltiness.
- 2Drain and rinse the saltfish, then boil in fresh water for 10-15 minutes until tender.
- 3Remove the saltfish from the pot and flake into large pieces, discarding any bones.
- 4Heat olive oil in a skillet over medium heat until shimmering.
- 5Sauté chopped onion, garlic, and bell pepper for 3-4 minutes until softened.
- 6Add diced tomato and scotch bonnet pepper, cooking for another 2 minutes.
- 7Stir in the flaked saltfish and cook for 2-3 minutes to combine flavors.
- 8Gently fold in the ackee and cook for 5 minutes until heated through.
- 9Season with thyme, black pepper, and lime juice to taste.
- 10Garnish with chopped green onions and serve hot.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Jamaican jerk chicken is a traditional dish that originated from the Maroons, descendants of enslaved Africans who escaped into the Jamaican mountains. The unique flavor comes from a blend of spices and cooking methods that reflect the island's diverse cultural influences. Jerk cooking is often associated with outdoor gatherings and celebrations, making it a popular choice for barbecues and parties.
Ingredients
- ●chicken
- ●jerk seasoning
- ●lime juice
- ●garlic
- ●ginger
- ●scallions
- ●thyme
- ●allspice
- ●pepper
- ●oil
Instructions
- 1Prepare the jerk marinade by combining jerk seasoning, lime juice, garlic, ginger, scallions, thyme, allspice, and oil.
- 2Rub the marinade all over the chicken, ensuring even coverage.
- 3Cover and refrigerate for at least 2 hours, preferably overnight.
- 4Preheat the grill to medium-high heat.
- 5Remove the chicken from the marinade and let excess drip off.
- 6Grill the chicken for about 30-40 minutes, turning occasionally, until cooked through and charred.
- 7Serve hot, garnished with lime wedges and fresh herbs.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more affordable.
jerk seasoning
Healthier: homemade spice blend
Homemade blends can be lower in sodium.
Techniques
Equipment
Also Known As
Originating from Jamaica, Ackee and Saltfish is considered the national dish, traditionally enjoyed for breakfast. The dish showcases the unique ackee fruit, which is often paired with salted cod, a staple in Caribbean cuisine. It reflects the island's history of resourcefulness and the blending of African and European culinary influences. Today, Ackee and Saltfish is celebrated not only in Jamaica but also in Caribbean communities around the world, often served with fried plantains or dumplings.
Ingredients
- ●ackee
- ●salted codfish
- ●onion
- ●bell pepper
- ●tomato
- ●garlic
- ●thyme
- ●black pepper
- ●scotch bonnet pepper
- ●olive oil
- ●lime juice
- ●green onion
- ●pimento seeds
- ●carrot
- ●bay leaf
- ●allspice
Instructions
- 1Soak salted codfish in water overnight, changing water several times to reduce saltiness.
- 2Boil the soaked codfish in fresh water until tender, about 15-20 minutes.
- 3Drain and flake the codfish into bite-sized pieces, removing any bones.
- 4Heat olive oil in a skillet over medium heat until shimmering.
- 5Add chopped onion, bell pepper, and garlic; sauté until softened, about 3-4 minutes.
- 6Stir in diced tomato and scotch bonnet pepper; cook for another 2-3 minutes.
- 7Add the flaked codfish and thyme; mix well and cook for 2-3 minutes.
- 8Gently fold in the ackee, being careful not to mash it; cook until heated through, about 2 minutes.
- 9Season with black pepper, lime juice, and pimento seeds; stir gently to combine.
- 10Garnish with chopped green onions and serve hot.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb large prawns, peeled and deveined
- ●1/4 cup dark rum
- ●2 tbsp jerk seasoning
- ●2 tbsp olive oil
- ●1 lime, juiced
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh cilantro, chopped
- ●1/2 tsp cayenne pepper (optional)
Instructions
- 1In a bowl, combine the dark rum, jerk seasoning, lime juice, minced garlic, salt, black pepper, and cayenne pepper (if using).
- 2Add the prawns to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3Preheat a grill or grill pan over medium-high heat.
- 4Remove the prawns from the marinade, allowing excess marinade to drip off.
- 5Drizzle olive oil on the grill grates to prevent sticking.
- 6Place the prawns on the grill and cook for 2-3 minutes on each side, or until they are pink and opaque.
- 7Remove the prawns from the grill and transfer to a serving platter.
- 8Garnish with fresh cilantro before serving.
- 9Serve immediately with lime wedges on the side.
Equipment
Ingredients
- ●2 lbs mutton or goat meat, cut into pieces
- ●2 tablespoons vegetable oil
- ●1 large onion, finely chopped
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 medium tomatoes, chopped
- ●2 tablespoons curry powder
- ●1 teaspoon turmeric powder
- ●1 teaspoon cumin seeds
- ●1 teaspoon coriander powder
- ●1/2 teaspoon red chili powder
- ●1 cup coconut milk
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onions and sauté until they are golden brown.
- 4Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add the chopped tomatoes and cook until they soften and break down.
- 6Mix in the curry powder, turmeric powder, coriander powder, and red chili powder, stirring well to combine.
- 7Add the mutton or goat meat to the pot, stirring to coat the meat with the spice mixture.
- 8Pour in the coconut milk and add salt to taste. Bring the mixture to a boil.
- 9Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender.
- 10Once cooked, garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●1 lb ground beef
- ●1 cup rice
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●2 tbsp curry powder
- ●1 can (14 oz) coconut milk
- ●1 cup beef broth
- ●1 tbsp vegetable oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup peas (optional)
- ●2 green onions, sliced (for garnish)
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 4Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned.
- 5Sprinkle the curry powder over the beef and mix well to coat.
- 6Pour in the coconut milk and beef broth, stirring to combine.
- 7Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
- 8Meanwhile, cook the rice according to package instructions.
- 9If using, add the peas to the curry mixture and cook for an additional 5 minutes.
- 10Serve the curry over the cooked rice, garnished with sliced green onions.
Equipment
Ingredients
- ●2 cups gongo (pigeon) peas, soaked overnight
- ●6 cups water
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 medium carrot, diced
- ●1 medium potato, diced
- ●1 tsp cumin seeds
- ●1 tsp turmeric powder
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Drain the soaked gongo peas and set aside.
- 2In a large pot, heat the olive oil over medium heat.
- 3Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 4Stir in the cumin seeds, turmeric powder, salt, and black pepper, cooking for another minute.
- 5Add the diced carrot and potato, stirring to combine with the spices.
- 6Pour in the water and add the soaked gongo peas to the pot.
- 7Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 8Simmer for about 1 to 1.5 hours, or until the peas are tender.
- 9Once cooked, use an immersion blender to puree the soup to your desired consistency (optional).
- 10Serve hot, garnished with fresh cilantro.
Equipment
Brown Stew Chicken is a beloved dish in Jamaican cuisine, often enjoyed during family gatherings and special occasions. It reflects the island's rich culinary heritage, combining African, Spanish, and indigenous influences. The dish is celebrated for its deep flavors and comforting nature, making it a staple in homes across Jamaica and beyond, with variations found in Caribbean communities worldwide.
Ingredients
- ●chicken
- ●brown sugar
- ●soy sauce
- ●onion
- ●garlic
- ●ginger
- ●thyme
- ●bell pepper
- ●carrot
- ●tomato
- ●scallion
- ●allspice
- ●black pepper
- ●vegetable oil
- ●chicken broth
- ●lime juice
Instructions
- 1Marinate chicken with lime juice, soy sauce, garlic, ginger, and thyme for at least 1 hour.
- 2Heat vegetable oil in a large pot over medium heat until shimmering.
- 3Add brown sugar and cook until it caramelizes, about 2-3 minutes.
- 4Add marinated chicken to the pot and brown on all sides, about 5-7 minutes.
- 5Remove chicken and set aside; add onion, bell pepper, and carrot to the pot.
- 6Sauté vegetables until softened, about 4-5 minutes.
- 7Stir in tomato, scallion, and allspice; cook for 2 minutes.
- 8Return chicken to the pot and add chicken broth; bring to a simmer.
- 9Cover and cook on low heat for 30-40 minutes until chicken is tender.
- 10Adjust seasoning with black pepper and additional soy sauce if desired.
- 11Serve hot with rice or dumplings.
Ingredient Alternatives
brown sugar
Healthier: honey
Cheaper: white sugar
Honey adds sweetness with fewer calories.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free and offers a similar flavor.
chicken
Healthier: turkey
Cheaper: pork
Turkey is leaner, while pork can be less expensive.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth reduces sodium while adding flavor.
Techniques
Equipment
Also Known As
Jamaican Rasta Pasta is a colorful dish inspired by the Rastafarian culture, which emphasizes natural ingredients and vibrant flavors. This dish combines Italian pasta with Caribbean spices and vegetables, reflecting the fusion of cultures in Jamaica. It's often enjoyed at gatherings and celebrations, showcasing the island's culinary diversity. Today, Rasta Pasta has gained popularity beyond Jamaica, with variations appearing in restaurants worldwide, appealing to those seeking a taste of the Caribbean.
Ingredients
- ●pasta
- ●bell peppers
- ●onion
- ●garlic
- ●coconut milk
- ●scotch bonnet pepper
- ●thyme
- ●oregano
- ●black pepper
- ●olive oil
- ●vegetable broth
- ●parmesan cheese
- ●green onions
- ●salt
Instructions
- 1Boil pasta in salted water until al dente, then drain.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- 4Stir in sliced bell peppers and cook until softened, about 5 minutes.
- 5Add scotch bonnet pepper, thyme, and oregano, stirring for 1-2 minutes.
- 6Pour in coconut milk and vegetable broth, bringing to a simmer.
- 7Season with black pepper and salt, adjusting to taste.
- 8Add cooked pasta to the skillet, tossing to coat evenly.
- 9Sprinkle grated parmesan cheese over the pasta, mixing well.
- 10Garnish with chopped green onions before serving.
- 11Serve hot, enjoying the vibrant flavors.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: almond milk
Light coconut milk reduces calories while maintaining flavor.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: serrano pepper
Jalapeño provides heat with less intensity.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier and has a higher smoke point.
Techniques
Equipment
Also Known As
Jamaican beef patties have roots in the island's colonial history, influenced by both British and African cuisines. Traditionally enjoyed as a street food snack, these flaky pastries are filled with spiced beef and are a staple at parties and gatherings. Their popularity has spread beyond Jamaica, with variations found in Caribbean communities worldwide, making them a beloved comfort food.
Ingredients
- ●all-purpose flour
- ●beef
- ●onion
- ●garlic
- ●scotch bonnet pepper
- ●thyme
- ●allspice
- ●curry powder
- ●butter
- ●egg
- ●water
- ●salt
- ●black pepper
- ●vegetable oil
Instructions
- 1Mix flour, salt, and butter in a bowl until crumbly.
- 2Add cold water gradually, mixing until a dough forms.
- 3Wrap dough in plastic wrap and refrigerate for 30 minutes.
- 4Heat oil in a skillet over medium heat.
- 5Sauté onion and garlic until translucent, about 3-4 minutes.
- 6Add ground beef, cooking until browned, about 5-7 minutes.
- 7Stir in scotch bonnet, thyme, allspice, curry powder, salt, and pepper; cook for 2-3 minutes.
- 8Remove from heat and let filling cool slightly.
- 9Roll out dough on a floured surface and cut into circles.
- 10Place filling on one half of each circle, fold over, and seal edges with a fork.
- 11Preheat oven to 375°F (190°C).
- 12Arrange patties on a baking sheet and brush with beaten egg.
- 13Bake for 25-30 minutes or until golden brown.
Ingredient Alternatives
beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is lower in fat, while ground pork is often less expensive.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cornmeal
Whole wheat flour adds fiber; cornmeal is often cheaper and gluten-free.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is healthier, while margarine can be a budget-friendly alternative.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: bell pepper
Jalapeños provide heat with fewer calories; bell peppers are milder and more affordable.
Techniques
Equipment
Also Known As
Jamaican pepper steak is a popular dish that showcases the vibrant flavors of Caribbean cuisine, often enjoyed with rice or as part of a larger meal.
Ingredients
- ●1 lb beef steak (sirloin or flank)
- ●2 tbsp vegetable oil
- ●1 large onion, sliced
- ●1 bell pepper (red or green), sliced
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, minced
- ●2 tbsp soy sauce
- ●1 tbsp Worcestershire sauce
- ●1 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp paprika
- ●1/2 tsp cayenne pepper (optional)
- ●1/4 cup beef broth
- ●2 green onions, chopped (for garnish)
Instructions
- 1Slice the beef steak into thin strips against the grain.
- 2In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3Add the sliced beef to the skillet and sear until browned, about 3-4 minutes. Remove the beef and set aside.
- 4In the same skillet, add the sliced onion and bell pepper. Sauté for about 2-3 minutes until they start to soften.
- 5Add the minced garlic and ginger, and cook for another minute until fragrant.
- 6Return the beef to the skillet and add the soy sauce, Worcestershire sauce, black pepper, salt, paprika, and cayenne pepper (if using). Stir to combine.
- 7Pour in the beef broth and bring the mixture to a simmer. Cook for an additional 5 minutes, allowing the flavors to meld.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and garnish with chopped green onions before serving.
- 10Serve hot over rice or with your choice of side.
Equipment
Oxtails, Rice & Peas, and Plantains is a traditional Caribbean dish, often enjoyed in Jamaica. It reflects the rich culinary heritage of the region, combining flavors from African, Indian, and European influences.
Ingredients
- ●2 lbs oxtails
- ●1 cup long-grain rice
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●2 cups coconut milk
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 tsp thyme
- ●2 green onions, chopped
- ●1 tsp allspice
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 ripe plantains, sliced
- ●2 tbsp vegetable oil
- ●4 cups water
Instructions
- 1In a large pot, heat vegetable oil over medium heat. Add oxtails and brown on all sides, about 5-7 minutes.
- 2Remove oxtails and set aside. In the same pot, add chopped onion and garlic, sauté until translucent.
- 3Add oxtails back to the pot, along with thyme, allspice, black pepper, and salt. Stir to combine.
- 4Pour in coconut milk and water, bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours until oxtails are tender.
- 5Once oxtails are tender, remove them from the pot and set aside. Strain the broth and return it to the pot.
- 6Add rice and kidney beans to the strained broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes or until rice is tender.
- 7While rice is cooking, heat a separate pan over medium heat. Add sliced plantains and fry until golden brown on both sides, about 3-4 minutes per side.
- 8Once rice is cooked, fluff with a fork and stir in chopped green onions. Serve oxtails over rice and peas, with fried plantains on the side.
Equipment
Ingredients
- ●2 lbs beef chuck, cut into 1-inch cubes
- ●2 tbsp vegetable oil
- ●1 large onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1 bell pepper, chopped
- ●2 carrots, sliced
- ●2 sprigs fresh thyme
- ●2 cups beef broth
- ●1 tbsp soy sauce
- ●1 tbsp browning sauce
- ●1 tsp allspice
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1-2 Scotch bonnet peppers, whole (optional)
- ●2 green onions, chopped
- ●1 tbsp lime juice
Instructions
- 1Heat the vegetable oil in a large pot over medium-high heat.
- 2Add the beef cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
- 3In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
- 4Add the bell pepper and carrots, cooking for another 2-3 minutes.
- 5Return the browned beef to the pot and add the thyme, beef broth, soy sauce, browning sauce, allspice, black pepper, and salt. Stir to combine.
- 6If using, add the whole Scotch bonnet peppers for heat. Bring the mixture to a boil.
- 7Reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the beef is tender.
- 8Once the beef is tender, remove the Scotch bonnet peppers and stir in the chopped green onions and lime juice.
- 9Serve hot with rice or dumplings.
Equipment
Chocho, or chayote, is a popular vegetable in Jamaican cuisine, often used in various dishes for its mild flavor and versatility.
Ingredients
- ●4 medium chocho (chayote), peeled and sliced
- ●2 tablespoons olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 teaspoon thyme
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon allspice
- ●1/2 cup vegetable broth
- ●1 tablespoon lime juice
- ●1/4 cup chopped fresh parsley
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the chopped onion and garlic, sauté until the onion is translucent.
- 3Stir in the bell pepper and cook for another 2-3 minutes.
- 4Add the sliced chocho (chayote) to the skillet and mix well.
- 5Sprinkle in the thyme, salt, black pepper, and allspice, stirring to combine.
- 6Pour in the vegetable broth and bring to a simmer.
- 7Cover the skillet and let it cook for about 10-15 minutes, or until the chocho is tender.
- 8Remove the lid and stir in the lime juice and chopped parsley.
- 9Cook for an additional 2 minutes, then remove from heat.
- 10Serve warm as a side dish.
Equipment
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![RECETA: Arepas Venezolanas [#CocinandoConDoubleTrouble] ♥ #DTEC](https://img.youtube.com/vi/L-uPxjdquIU/hqdefault.jpg)
RECETA: Arepas Venezolanas [#CocinandoConDoubleTrouble] ♥ #DTEC
Double Trouble en Corea
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