How To Make Jamaican Ackee & Salt Fish Seasoned Rice || Jamaican Food

salt fish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Canned fish is often less expensive and still provides a similar flavor.

ackee

💰Cheaper: canned ackee

Canned ackee is more accessible and affordable than fresh.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola oil is a budget-friendly option.

black pepper

💰Cheaper: white pepper

White pepper can be used as a less expensive substitute.

Rinse 1 pound of saltfish to remove excess salt, about 2 times.

Soak saltfish in water for about 2 hours, changing the water 2 times.

In a large pot, melt 4 tablespoons of butter over medium heat.

Add finely chopped medium sized onion and 2 tablespoons of minced garlic; sauté until lightly browned and aromatic.

Add a little over 1 teaspoon of scotch bonnet pepper and quarter cup of chopped green onions; sauté for about 1 minute.

Add 1 cup of diced pumpkin and 1 cup of finely diced carrots to the pot; stir to combine.

Pour in 1 cup of coconut milk and 2 cups of water; stir well.

Add 2 teaspoons of dry thyme and 1 teaspoon of black pepper; stir to combine.

Cover the pot and allow to boil for about 5 minutes, checking the saltiness of the saltfish.

If the saltfish is too salty, add rice; if not salty enough, adjust with chicken bouillon or salt.

Add 3 cups of washed rice to the pot, organizing the ingredients evenly.

Add quarter cup each of red and green bell pepper and a whole scotch bonnet pepper for flavor; stir gently.

Cover and allow to come to a boil, then reduce heat to low.

Add the aki carefully to avoid breaking it, sprinkle with more black pepper, and arrange it nicely on top.

Cover and cook on low heat for about 20 minutes without stirring.

After 20 minutes, check if the rice is done; if not, cover and leave it without stirring.

Cooking Techniques

Equipment Needed

Spice Level: